why make this recipe
Lemon Zucchini Bread is a delightful combination of flavors that brings a refreshing twist to the classic zucchini bread. The bright, zesty lemon elevates the taste and gives it a sunny vibe, making it perfect for breakfast, a snack, or dessert. Plus, it’s an excellent way to use up any extra zucchini you have on hand during the summer months!
how to make 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
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Directions:
- Preheat the oven to 350 degrees F. Spray a 9×5 metal loaf pan with nonstick spray or line it with parchment paper for easy removal.
- In a large bowl, mix the flour, pudding mix, baking soda, baking powder, and salt together.
- In another bowl, whisk the sugar, eggs, milk, oil, lemon juice, and vanilla until smooth.
- Stir the wet mixture into the dry ingredients until just moistened.
- Fold in the shredded zucchini and lemon zest.
- Pour the batter into the prepared loaf pan.
- Bake for 50-55 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 15 minutes before transferring it to a cooling rack to cool completely.
- In a small bowl, mix powdered sugar and lemon juice until well blended. Drizzle this icing over the cooled loaf, storing any leftovers in the refrigerator.
how to serve Lemon Zucchini Bread
Lemon Zucchini Bread is best served sliced and can be enjoyed warm or at room temperature. It’s wonderful on its own or accompanied by a cup of tea or coffee. For an extra touch, add a pat of butter or cream cheese on each slice!
how to store Lemon Zucchini Bread
To store your Lemon Zucchini Bread, place it in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can freeze it. Wrap it tightly in plastic wrap and then place it in a freezer bag. It can be frozen for up to 3 months. Just be sure to thaw it in the fridge or at room temperature before serving.
tips to make Lemon Zucchini Bread
- Make sure to squeeze out excess moisture from the shredded zucchini before adding it to the batter.
- For added flavor, you can mix in some chopped nuts or chocolate chips.
- You can easily adjust the sweetness by adding more or less sugar according to your taste.
variation
If you want to try a different flavor, you can replace the lemon juice and zest with orange juice and zest for a citrusy twist. Alternatively, you can omit the pudding mix and use yogurt instead for a different texture.
FAQs
1. Can I use other types of flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option.
2. Can I make this recipe gluten-free?
Absolutely! Just use a gluten-free all-purpose flour blend, and make sure the pudding mix is also gluten-free.
3. How can I tell when the bread is done?
Insert a toothpick into the center of the bread. If it comes out clean, the bread is ready. If there’s batter on it, continue to bake for a few more minutes.
Lemon Zucchini Bread
Ingredients
Dry Ingredients
- 1 3/4 cups 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
Wet Ingredients
- 2 eggs
- 3/4 cups milk
- 1/2 cups vegetable oil
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
Additional Ingredients
- 1 cup shredded zucchini Squeeze out excess moisture before adding
- Zest of one lemon lemon zest
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Preparation
- Preheat the oven to 350°F. Spray a 9×5 metal loaf pan with nonstick spray or line it with parchment paper.
- In a large bowl, mix the flour, pudding mix, baking soda, baking powder, and salt together.
- In another bowl, whisk the sugar, eggs, milk, oil, lemon juice, and vanilla until smooth.
Combining Ingredients
- Stir the wet mixture into the dry ingredients until just moistened.
- Fold in the shredded zucchini and lemon zest.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 50-55 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 15 minutes before transferring it to a cooling rack to cool completely.
Making Icing
- In a small bowl, mix powdered sugar and lemon juice until well blended. Drizzle this icing over the cooled loaf.