Lemon Zucchini Bread


Lemon Zucchini Bread is super moist and topped with a sweet lemon glaze. Perfect for breakfast or a quick snack!


  • 1 3/4 cups of all purpose flour
  • 1 3.5 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


  1. Preheat oven to 350 degrees. Spray 1 9×5 metal loaf pan with nonstick spray. Or add a piece of parchment paper in the pan for easy removal.
  2. In a large bowl, combine the flour, pudding mix, baking soda, baking powder, and salt.
  3. In another bowl, whisk together the sugar, eggs, milk, oil, lemon juice, and vanilla.
  4. Stir into the dry ingredients until just moistened.
  5. Fold in the zucchini, lemon zest
  6. Pour batter into 9×5 metal loaf pan.
  7. Bake for 50-55 minutes or until a toothpick comes out clean.
  8. Cool for 15 minutes before removing from pan to cool completely.
  9. 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.


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