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.
Has anyone frozen this ?
Fantastic Lori! It is my all-time favorite 🙂
A coworker made this for staff meeting it was delicious everyone asked her for the recipe, I will be making for myself. Delicious and so moist and lemony.
I've never baked this in a bundt pan. However it will work but the cooking time would change.
I have very little kitchen space. I do have a Bundt pan but no loaf pan. Would this work baked in a bundt plan so I don’t have to buy a new pan I don’t have space for?
Hmmm...My first thought would be too much leveling agent which can make it rise too quickly and collapse in the center. Feel free to shoot me an email and we can troubleshoot 🙂
Hello, followed this recipe to a T, baked in Wm. Sonoma goldtouch pan in a newer oven. The taste was great, however, it sunk in completely in the middle. When tested for doneness only crumbs on tester. I can’t imagine what went wrong. Any thoughts?
Fantastic Rebecca! So happy everyone loved it 🙂
OK......made this and my entire family went crazy over it. It's PERFECT. I've tried other Lemon/Zucchini bread recipes and.........NO way compares to this one, I put this recipe in a safe spot. I'll never use another recipe besides this one. In fact I baked ours just a few days ago and ITS ALL GONE. Went and bought more ingredients today for another loaf. THANK YOU BUNCHES 🙂
Yay Lisa! Thanks for the great review, it's my FAVORITE zucchini bread!