Lemon Zucchini Bread

Lemon Zucchini Bread is moist and loaded with bits of zucchini and lemon with a delicious lemon icing. Perfect for the freezer and to have any time of year!

Course Dessert

Cuisine American

Keyword lemon bread, lemon cake, lemon dessert, zucchini bread

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 325kcal

Author Wendie Williams

Equipment

1 9x5 loaf pan

Ingredients

1 3/4 cups of all purpose flour spoon and leveled
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 zucchini shredded
zest of one lemon

For the lemon icing:

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat oven to 350 degrees. Spray the 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, and mix until combined, and pour into the prepared baking 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.

Video

Notes

If you're baking in an 8x4 metal baking pan, add 10-12 minutes to the baking time. Or until a toothpick comes out clean

To freeze: Let zucchini bread cool completely. Wrap in plastic wrap and then aluminum foil and freeze. Thaw in the refrigerator and drizzle icing over the top right before serving.

Nutrition