This Lemon Zucchini Bread is incredibly moist and topped with a delightful lemon glaze, making it perfect for breakfast or as a quick snack!
Ingredients
- 1 3/4 cups all-purpose flour
- 1 (3.5 oz) box instant lemon pudding mix
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 eggs
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- Zest of one lemon
For the Lemon Glaze:
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9×5-inch metal loaf pan with nonstick spray or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, instant pudding mix, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the sugar, eggs, milk, vegetable oil, lemon juice, and vanilla extract until well blended.
- Combine Mixtures: Stir the wet ingredients into the dry ingredients until just moistened.
- Add Zucchini and Zest: Gently fold in the shredded zucchini and lemon zest.
- Pour and Bake: Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Allow the bread to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, mix together the powdered sugar and lemon juice until smooth. Drizzle the icing over the cooled loaf. Any leftover glaze can be stored in the refrigerator.
Enjoy your delicious Lemon Zucchini Bread!
