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Lemon Zucchini Bread

Ruth M. Moran
A soft, moist loaf packed with zucchini and fresh lemon flavor, topped with a simple lemon glaze. Perfect for breakfast, snack, or freezer-friendly make-ahead treats.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8

Equipment

  • 1 × 9x5-inch metal loaf pan
  • 1 × Large mixing bowl
  • 1 × Medium mixing bowl
  • 1 × Whisk
  • 1 × Measuring cups and spoons
  • 1 × Grater (for zucchini and lemon zest)

Ingredients
  

For the bread:

  • 1 ¾ cups all-purpose flour
  • 1 3.5-ounce instant lemon pudding mix
  • ¾ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ¾ cup milk
  • ½ cup vegetable oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • Zest of 1 lemon

For the lemon icing:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions
 

  • Preheat and Prepare the Pan: Begin by preheating your oven to 350°F (175°C).
    While the oven warms, prepare a 9x5-inch metal loaf pan.
    Spray it generously with nonstick cooking spray or line it with parchment paper, allowing some overhang on the sides for easy removal of the bread later.
    This ensures your loaf comes out cleanly without sticking.
  • Combine Dry Ingredients: In a large mixing bowl, measure out and combine all dry ingredients: 1¾ cups of all-purpose flour, 1 box (3.5 ounces) of instant lemon pudding mix, ¾ teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
    Use a whisk or a fork to blend them thoroughly, ensuring that the leavening agents are evenly distributed for consistent rise and texture in your bread.
  • Whisk Together Wet Ingredients: In a separate medium bowl, add ¾ cup granulated sugar and 2 large eggs.
    Whisk these together until the mixture is smooth and slightly pale.
    Then, pour in ¾ cup milk, ½ cup vegetable oil, 2 tablespoons fresh lemon juice, and 1 teaspoon vanilla extract.
    Whisk again until the mixture is well-combined and glossy. This step creates a smooth, cohesive batter that will make your bread tender.
  • Combine Wet and Dry Ingredients: Gradually pour the wet mixture into the dry ingredients. Using a spatula, stir gently until just combined.
    Be careful not to overmix—some lumps are okay. Overmixing can make the bread dense rather than light and fluffy.
  • Fold in Zucchini and Lemon Zest: Add 1 cup of shredded zucchini and the zest of one lemon to the batter.
    Carefully fold them in with a spatula until evenly distributed.
    The zucchini adds moisture and fiber, while the lemon zest brightens the flavor, creating a loaf that’s both tender and aromatic.
  • Transfer Batter to Loaf Pan: Pour the prepared batter into the greased or parchment-lined loaf pan. Use a spatula to smooth the top evenly.
    Tap the pan lightly on the countertop to remove any air bubbles that could cause uneven baking.
  • Bake the Bread: Place the pan in the preheated oven. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
    Check around the 50-minute mark to avoid overbaking. The bread should rise evenly and have a golden-brown top.
  • Cool in the Pan: Once baked, remove the pan from the oven and allow the bread to cool for about 15 minutes in the pan.
    This short cooling period helps the loaf firm up slightly, making it easier to remove without breaking.
  • Remove from Pan and Cool Completely: Carefully lift the bread from the pan using the parchment overhang or gently loosen edges with a spatula.
    Place the loaf on a wire rack to cool completely. Cooling fully before icing prevents the glaze from melting and ensures it sets nicely.
  • Prepare Lemon Icing: While the bread cools, make the lemon icing. In a small bowl, combine 1 cup powdered sugar and 2 tablespoons fresh lemon juice.
    Stir until smooth and lump-free. Adjust consistency by adding a little more powdered sugar for a thicker glaze or more lemon juice for a thinner drizzle.
  • Drizzle the Icing: Once the bread is completely cooled, use a spoon to drizzle the lemon icing evenly over the top.
    The glaze adds a tangy-sweet finish that complements the moist zucchini loaf perfectly.
  • Serve or Store: Slice and serve immediately for a fresh, tangy treat. If storing, wrap the cooled bread tightly in plastic wrap and keep it in an airtight container.
    For longer storage, freeze the loaf by wrapping it in plastic wrap and aluminum foil.
    Thaw in the refrigerator and drizzle fresh icing before serving for best results.

Notes

  • For extra moisture, use freshly grated zucchini and squeeze out excess liquid lightly before folding into the batter.
  • Do not overmix the batter; overmixing can make the bread dense and tough.
  • Adjust the sweetness of the icing to your preference by adding more or less powdered sugar.
  • If using an 8x4-inch loaf pan, increase the baking time by 10–12 minutes and check doneness with a toothpick.
  • This bread freezes exceptionally well; wrap tightly in plastic and foil to prevent freezer burn.
  • Lemon zest is key for bright flavor; do not skip it.
  • Allow bread to cool completely before icing to prevent the glaze from sliding off.
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