Lemon Zucchini Bread
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!
Ingredients
- 1 3/4 cups of all purpose flour
- 1 3.5 ounce instant lemon pudding box
- 3/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cups sugar
- 2 eggs
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 tablespoons lemon juice
- 1 teaspoon vanilla
- 1 cup shredded zucchini
- zest of one lemon
For the lemon icing:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
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Preheat oven to 350 degrees. Spray 1with nonstick spray. Or add a piece of parchment paper in the pan for easy removal.
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In a large bowl, combine the flour, pudding mix, baking soda, baking powder, and salt.
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In another bowl, whisk together the sugar, eggs, milk, oil, lemon juice, and vanilla.
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Stir into the dry ingredients until just moistened.
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Fold in the zucchini, lemon zest
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Pour batter into
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Bake for 50-55 minutes or until a toothpick comes out clean.
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Cool for 15 minutes before removing from pan to cool completely.
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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.
Video
Notes
If you’re baking in an you 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
