Lemon Zucchini Bread-this is the BEST zucchini bread recipe! The bread is super moist and the burst of lemon is amazing! Our friend brought us a huge bag of zucchini from her garden and I have been making zucchini everything. Tis the season!
I’ve also been stirring extra shredded zucchini into my favorite marinara sauce. The boys don’t even know it’s there. And of course I’ve been making loaves of Classic Zucchini Bread and Chocolate Zucchini Bread. I guess I am going a little zucchini crazy.
I think you will appreciate my zucchini madness because I also created a new zucchini recipe that is going to knock your socks off. This Lemon Zucchini Bread is the BEST! You HAVE to make it.
The bread is super moist thanks to the zucchini and olive oil. I use light olive oil in this recipe instead of extra-virgin olive oil because it is lighter in flavor. Some extra-virgin olive oils can be strong. If you don’t want to use olive oil, you can use canola oil or vegetable oil.
This bread is also bursting with lemon flavor thanks to the lemon zest, lemon juice, and sweet lemon glaze. Don’t skip the glaze because it really is the icing on the bread…or cake.I call this recipe zucchini bread so I can eat it for breakfast and not feel guilty, but it could easily pass as a zucchini loaf cake. I would eat it for dessert any day. Heck, I would eat it anytime of the day. Call it bread or call it cake, either way it is delicious!
Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
4 cups flour
1 1/2 cups sugar
1 (3 1/2 ounce) packages instant lemon pudding mix
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/4 cups milk
1 cup vegetable oil
3 tablespoons lemon juice
1 teaspoon lemon extract
2 cups zucchini, shredded
1/4 cup poppy seed
2 teaspoons lemon peel, grated
In large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt.
In another bowl, whisk the eggs, milk, oil, lemon juice and extract.
Stir into dry ingredients just until moistened.
Fold in the zucchini, poppy seeds and lemon peel.
Pour into 2 greased 9-inch by 5-inch by 3-inch loaf pans.
Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.