Lemon Zucchini Bread is super moist and so good! My favorite way to use up my summer zucchini!
Lemon Zucchini Bread what a glorious combination, super moist, lemony, and delicious! Then topped with a sweet lemon drizzle, a perfect Summer recipe.
So if you have an abundance of zucchini as I did from your garden. Or you just find a great deal from the grocery store or farmers' market. Make this bread.
Can I freeze zucchini bread?
Yes, it freezes beautifully! Once cooled just wrap the bread in plastic wrap, then a layer of aluminum foil and pop it into the freezer.
When you crave it, through it in the refrigerator to thaw, just whip up the lemon icing before ready to serve.
I have more zucchini than I know what to do with, my garden just boomed this year. What better way to use up all my zucchini than with this delicious lemon zucchini bread.
You should also check out my Chocolate Zucchini Bread and my Pineapple Zucchini Bread
You can use a 9x5 metal loaf pan or this 8x5 metal loaf pan the directions are in the recipe card for both baking times.
Can I just say this glaze is so fantastic, like "lick the bowl" fantastic!
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Lemon Zucchini Bread
Ingredients
- 1 3/4 cups of all purpose flour
- 1 3.5 ounce instant lemon pudding box
- 3/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cups sugar
- 2 eggs
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 1 cup shredded zucchini
- zest of one lemon
For the lemon icing:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350 degrees. Spray 1 9x5 metal loaf pan with nonstick spray. Or add a piece of parchment paper in the pan for easy removal.
- In a large bowl, combine the flour, pudding mix, baking soda, baking powder, and salt.
- In another bowl, whisk together the sugar, eggs, milk, oil, lemon juice, and vanilla.
- Stir into the dry ingredients until just moistened.
- Fold in the zucchini, lemon zest
- Pour batter into 9x5 metal loaf pan.
- Bake for 50-55 minutes or until a toothpick comes out clean.
- Cool for 15 minutes before removing from pan to cool completely.
- In a small bowl, mix powdered sugar and lemon juice until well blended. Drizzle icing over cooled loaf. If you have icing leftover just store in a container in the refrigerator.
Lisa Ohio
I'm just surprised there are only 39 comments. This bread has been a hit several times for us! It's on our "go to" menu for what to bring to a party. So much flavor. So moist and definitely delish! Thanks so much for posting this recipe.
Wendie
So happy to hear that Madilyn! I always have a loaf in the freezer 🙂
Madilyn
This bread is amazing! So moist and lemony. One of favorite breads we make year round 😉
Wendie
Not sure Maria, I don't live in Canada.
Marla
Sizes may be different in Canada. 3.5 = what measurement
Wendie
You could just leave it out. It makes the cake super moist though. If you can't find lemon, vanilla pudding will work.
Julie Wells
I'm in Australia and don't think I can get instant lemon pudding box. What can I use instead as I would like to make this?
Wendie
Good to know Carla! So happy you love the recipe 🙂
Carla
The recipe works just as well with unsweetened, original un-flavored almond milk or unsweetened, original un-flavored oat milk in place of cow's milk. We have several family members with life threatening milk protein allergies, so I've been making substitutions and experimenting for years. This is a fabulous recipe and was a huge hit with the entire family!
Wendie
Hmmm, I can't say for sure Patricia. I've never tried it.