Lemon Zucchini Bread
A refreshing twist on the classic zucchini bread with a zesty lemon flavor, perfect for breakfast, snacks, or dessert.
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.
Notes
For best taste, enjoy warm or at room temperature. You can add nuts or chocolate chips for extra flavor and can adjust the sweetness by changing the sugar amount.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 200mgFiber: 1gSugar: 12g
Tried this recipe?Let us know how it was!