Lemon Zucchini Bread: A Bright, Moist, and Irresistible Treat

There’s something magical about the way lemon and zucchini come together in this bread—bright, citrusy, and just sweet enough, with a tender crumb that melts in your mouth. The first time I baked this, it was on a whim, using up leftover zucchini from the garden and a lone lemon sitting on the counter. One bite, and I was hooked. The tangy lemon glaze dripping over the golden loaf made it impossible to resist a second slice (or third). Now, it’s a staple in my kitchen, especially when I want a treat that feels indulgent yet sneaks in a veggie boost.

Why You’ll Love This Lemon Zucchini Bread

✔ Perfect balance of sweet and tangy – The lemon zest and juice give it a refreshing zing, while the sugar keeps it just right.
✔ Moist, tender crumb – Thanks to shredded zucchini, this bread stays deliciously soft for days.
✔ Easy to make – No fancy techniques—just mix, bake, and glaze!
✔ Great for using up zucchini – A delicious way to enjoy garden-fresh produce (or that lone zucchini in your fridge).
✔ Crowd-pleaser – Even those who swear they don’t like zucchini will ask for seconds.

The Unexpected Fan

I’ll never forget the look on my nephew’s face when he took his first bite. A self-proclaimed veggie-hater, he eyed the green flecks suspiciously before reluctantly trying a piece. Five minutes later, he was asking if he could take the whole loaf home. His mom still texts me for the recipe every summer when their garden overflows with zucchini.

What Makes It Special

✨ Instant lemon pudding mix – The secret weapon for extra moisture and a burst of citrus flavor.
✨ Fresh lemon juice & zest – Brightens every bite with natural tang.
✨ Shredded zucchini – Keeps the bread incredibly moist without tasting “vegetable-y.”
✨ Lemon glaze drizzle – A sweet-tart finish that takes it from good to “Wow, can I have another slice?”

Making It Happen

Preheat your oven to 350°F and prepare a 9×5-inch loaf pan with nonstick spray or parchment paper for easy removal.

In a large bowl, whisk together the flour, lemon pudding mix, baking soda, baking powder, and salt. This dry mix is the foundation of our bread, with the pudding mix ensuring extra tenderness.

In another bowl, whisk the sugar, eggs, milk, oil, lemon juice, and vanilla until smooth. Pour this into the dry ingredients and stir just until combined—don’t overmix! Gently fold in the shredded zucchini and lemon zest, letting the batter stay slightly lumpy for the best texture.

Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean. Let it cool for 15 minutes before transferring it to a wire rack.

While the bread cools, mix powdered sugar and fresh lemon juice for the glaze. Once the loaf is completely cool, drizzle that glossy, citrusy icing over the top, letting it cascade down the sides. (Resist the urge to slice in immediately—the glaze needs a minute to set!)

You Must Know

🔹 Don’t overmix the batter – A few lumps are fine; overmixing leads to dense bread.
🔹 Squeeze excess water from zucchini – Too much moisture can make the bread soggy.
🔹 Use fresh lemon juice – Bottled just doesn’t give the same bright flavor.
🔹 Check for doneness early – Ovens vary, so start checking at 50 minutes.
🔹 Let it cool before glazing – Warm bread will make the icing melt right off.

Serving Ideas

Pair with: A hot cup of Earl Grey tea, iced lavender lemonade, or a creamy latte.
Serve alongside: Fresh berries, whipped cream, or a scoop of vanilla ice cream for dessert.
Perfect for: Brunch, afternoon tea, or a sweet snack with coffee.

Make It Different

Gluten-free? Swap all-purpose flour for a 1:1 gluten-free blend.
Extra lemon love? Add another tablespoon of zest or a dash of lemon extract.
Muffin version? Divide batter into a greased muffin tin and bake for 20-25 minutes.
Nutty crunch? Fold in ½ cup chopped walnuts or pecans.
Healthier twist? Substitute half the sugar with honey or maple syrup.

Storage & Reheating Tips

🔸 Room temp: Keep in an airtight container for up to 3 days.
🔸 Fridge: Stays fresh for up to 5 days (glaze may soften).
🔸 Freeze: Wrap cooled, unglazed bread in plastic wrap + foil, freeze for up to 3 months. Thaw in the fridge, then glaze before serving.
🔸 Reheat: Warm slices in the microwave for 10-15 seconds or toast lightly.

Baking Success Tips

✔ Use a metal loaf pan – Glass pans may require longer baking time.
✔ Shred zucchini finely – Large strands can make the texture uneven.
✔ Rotate the pan halfway – Ensures even browning.
✔ Cool completely before slicing – Prevents crumbling.

Frequently Asked Questions

Q: Can I omit the lemon pudding mix?
A: You can, but the bread won’t be as moist or flavorful. If needed, add an extra tablespoon of lemon juice + ¼ cup more flour.

Q: Do I need to peel the zucchini?
A: Nope! The peel adds nutrients and disappears into the bread.

Q: Can I use frozen zucchini?
A: Yes, but thaw, drain, and squeeze out excess water first.

Q: Why did my bread sink in the middle?
A: Likely underbaked or overmixed. Check doneness with a toothpick before removing.

Q: Can I make this dairy-free?
A: Absolutely! Use almond milk and a dairy-free pudding mix (or skip it and add extra lemon).

Lemon Zucchini Bread Recipe

Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 10 mins
Category: Dessert, Snack
Difficulty: Easy
Cuisine: American
Yield: 1 loaf

Ingredients

For the Bread:

• 1 ¾ cups all-purpose flour

• 1 (3.5 oz) box instant lemon pudding mix

• ¾ tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• ¾ cup sugar

• 2 eggs

• ¾ cup milk

• ½ cup vegetable oil

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

• 1 cup shredded zucchini (excess water squeezed out)

• Zest of 1 lemon

For the Lemon Icing:

• 1 cup powdered sugar

• 2 tbsp fresh lemon juice

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch metal loaf pan or line with parchment.

2. In a large bowl, whisk flour, pudding mix, baking soda, baking powder, and salt.

3. In another bowl, whisk sugar, eggs, milk, oil, lemon juice, and vanilla.

4. Stir wet ingredients into dry until just combined. Fold in zucchini and lemon zest.

5. Pour into prepared pan. Bake 50-55 mins, until a toothpick comes out clean.

6. Cool 15 mins in pan, then transfer to a wire rack to cool completely.

7. Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled bread.

Notes

• For an 8×4-inch pan, add 10-12 mins to bake time.

• Freeze unglazed bread wrapped in plastic + foil. Glaze after thawing.

Tools You’ll Need

• Mixing bowls

• Whisk

• Loaf pan

• Grater (for zucchini & lemon zest)

Allergy Info

Contains gluten, eggs, dairy.

Nutrition (per slice)

Calories: ~220 | Carbs: 34g | Protein: 3g | Fat: 8g

Enjoy every bright, moist bite of this irresistible Lemon Zucchini Bread—it’s sure to become a favorite!