A soft, moist lemon loaf packed with fresh zucchini, bright citrus flavor, and topped with a zesty lemon glaze — perfect for any time of year!

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🧾 Ingredients

Bread

• 1¾ 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 granulated sugar

• 2 large eggs

• ¾ cup milk

• ½ cup vegetable oil

• 2 tbsp lemon juice

• 1 tsp vanilla extract

• 1 cup shredded zucchini

• Zest of 1 lemon

Lemon Icing

• 1 cup powdered sugar

• 2 tbsp fresh lemon juice

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👩‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Lightly grease or line a 9x5-inch metal loaf pan with parchment paper.

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

3. In a separate bowl, mix sugar, eggs, milk, oil, lemon juice, and vanilla until smooth.

4. Add wet ingredients to dry ingredients and stir until just combined.

5. Fold in shredded zucchini and lemon zest.

6. Pour batter into prepared loaf pan.

7. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

9. Mix powdered sugar and lemon juice to make icing. Drizzle over cooled bread.

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🍽 Yield: 1 loaf (8 slices)

Prep Time: 15 min | Bake Time: 55 min | Total Time: 1 hr 10 min
Calories per slice: ~325 kcal