Okay, so hear me out—zucchini in sweet bread sounds a little “huh?” at first. I get it. But once you taste how moist, lemony, and honestly addictive this Lemon Zucchini Bread is? Game over. I made it one rainy afternoon when I had one sad zucchini left in the fridge and a rogue box of lemon pudding in the pantry. Not even kidding, I ended up eating half the loaf before it cooled all the way. No regrets.

So whether you’re drowning in garden zucchini or just in the mood for a sweet slice with a citrusy kick, this one’s a total win.

🍋 Lemon Zucchini Bread Recipe Card

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 (3.5 oz) box instant lemon pudding mix
• ¾ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup sugar
• 2 eggs
• ¾ cup milk
• ½ cup vegetable oil
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini (don’t peel it!)
• Zest of 1 lemon

Directions:

1. Preheat your oven to 350°F (that’s 175°C if you’re fancy). Grease a 9×5 loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, lemon pudding mix, baking soda, baking powder, and salt.
3. In another bowl, beat the sugar and eggs until light and kind of fluffy—like a lazy foam.
4. Pour in the milk, oil, lemon juice, and vanilla. Give it a stir until it’s smooth-ish.
5. Add the wet mix to the dry and stir just until combined. No over-mixing, okay? It’s not a workout.
6. Fold in the shredded zucchini and lemon zest.
7. Pour the batter into your prepared loaf pan and give it a little shimmy-shake to level it out.
8. Bake for 50–60 minutes, or until a toothpick comes out clean (or mostly clean—moist crumbs are fine).
9. Let it cool in the pan for about 10 minutes, then transfer to a wire rack.
10. Slice it up, toast it, slather on butter, or just go at it plain. You do you.

🙋‍♀️ FAQs – Because I Know You’ve Got Questions

Lemon Zucchini Bread

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• Author: Emily
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf 1x
• Diet: Vegetarian

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Description

This moist and tangy Lemon Zucchini Bread is the perfect summer treat—bright, fresh, and bursting with citrus flavor.

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Ingredients

Scale 1x2x3x

• 1 ¾ cups all-purpose flour
• 1 (3.5 oz) box instant lemon pudding mix
• ¾ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup sugar
• 2 eggs
• ¾ cup milk
• ½ cup vegetable oil
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini (don’t peel it!)
• Zest of 1 lemon

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, whisk together flour, pudding mix, baking soda, baking powder, and salt.
3. In another bowl, beat sugar and eggs until smooth.
4. Stir in milk, oil, lemon juice, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Fold in the shredded zucchini and lemon zest.
7. Pour the batter into the prepared loaf pan.
8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not peel the zucchini—it adds moisture and specks of color to the bread. For extra zing, drizzle with a lemon glaze once cooled.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 14g
• Sodium: 190mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg

Keywords: lemon zucchini bread, summer loaf, citrus dessert

Final Thoughts (aka why you should 100% make this)

So here’s the deal: this Lemon Zucchini Bread is stupid easy, smells like summer, and gives you that whole “I just baked something amazing” feeling without much fuss. The lemon zest really shines, the pudding mix keeps things soft, and that zucchini? It’s doing the work behind the scenes, like a humble little green hero.

Whip this up on a Sunday and you’ve got breakfasts and snacks handled all week. Or, like me, you could eat three slices while standing at the counter and pretend it was part of a balanced lunch. 🤷‍♀️

Whatever your plan—make it. You’ll see.