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!
Prep Time15minutes mins
Cook Time55minutes mins
Total Time1hour hr 10minutes mins
Servings8
Calories325
Equipment
- â–¢1Â 9×5 loaf pan
IngredientsÂ
- ▢1 3/4 cups of all purpose flour spoon and leveled
- â–¢1Â (3.5 ounce)Â instant lemon pudding box
- ▢3/4 teaspoons baking soda
- ▢1 teaspoon baking powder
- ▢1/2 teaspoon salt
- ▢3/4 cups sugar
- â–¢2Â eggs
- ▢3/4 cup milk
- ▢1/2 cup vegetable oil
- ▢2 tablespoons lemon juice
- ▢1 teaspoon vanilla
- ▢1 cup zucchini shredded
- â–¢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.
Notes
If you’re baking in an8×4 metal baking panyou will need to 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
Serving: 1gramsCalories: 325kcalCarbohydrates: 44gProtein: 5gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 11gCholesterol: 40mgSodium: 314mgFiber: 1gSugar: 27g