Description
This moist and tangy Lemon Zucchini Bread is the perfect summer treat—bright, fresh, and bursting with citrus flavor.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, whisk together flour, pudding mix, baking soda, baking powder, and salt.
- In another bowl, beat sugar and eggs until smooth.
- Stir in milk, oil, lemon juice, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the shredded zucchini and lemon zest.
- Pour the batter into the prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- 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