Description
A perfectly moist Zucchini Lemon Bread with bright citrus flavor and a sweet glaze that disappears as quickly as you can slice it.
Ingredients
- 2 cups all-purpose flour
- 1 packet (3.4 oz) instant lemon pudding mix
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup neutral oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 cups finely shredded zucchini
- Zest of 1 large lemon
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan
- Whisk together flour, pudding mix, baking soda, baking powder, and salt
- Beat together sugar, eggs, milk, oil, lemon juice, and vanilla until smooth
- Combine wet and dry ingredients until just mixed
- Fold in zucchini and lemon zest
- Pour into prepared pan and bake 58-62 minutes
- Cool 20 minutes before removing from pan
- Whisk powdered sugar with lemon juice for glaze
- Drizzle over completely cooled bread
Notes
Store covered at room temperature for up to 4 days, or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour