Lemon zucchini bread with pudding is a moist, tender quick bread that combines the fresh, zesty flavor of lemon with the subtle sweetness of zucchini and the creamy richness of instant pudding mix. The addition of pudding gives this loaf an incredible soft crumb and keeps it deliciously moist for days. Perfect for breakfast, brunch, or an afternoon snack, this bread is a delightful way to use up summer zucchini and enjoy a burst of citrus any time of year.
Ingredients
- 2 cups all-purpose flour
- 1 (3.4 oz) package instant lemon pudding mix
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons pure vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- Optional: 1/2 cup chopped walnuts or pecans
- Optional Lemon Glaze:
- 3/4 cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- In a large bowl, whisk together the flour, instant lemon pudding mix, baking powder, baking soda, and salt until well combined. Set aside.
- In a separate medium bowl, beat the eggs and sugar together until thick and pale, about 1-2 minutes. Add the oil, Greek yogurt (or sour cream), lemon zest, lemon juice, and vanilla extract. Mix until smooth and fully combined.
- Stir the wet ingredients into the dry ingredients just until barely combined. Do not overmix; a few streaks of flour are okay at this stage.
- Fold in the grated zucchini (make sure to squeeze out excess moisture with a clean kitchen towel or paper towels before adding). If using, fold in the nuts as well.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely tent with foil after 40 minutes.
- Remove from the oven and let the bread cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely.
- For the optional lemon glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread before slicing.
Tips
- Substitutions: You can use yellow cake pudding mix if lemon is unavailable, though the lemon flavor will be milder. Swap Greek yogurt for sour cream if desired.
- Grating and Draining Zucchini: Grate zucchini on the finer side of a box grater and always squeeze out excess moisture. Too much water can make the bread soggy or dense.
- Measuring Flour: Spoon flour into your measuring cup and level it off; packing flour can lead to a dense loaf.
- Checking Doneness: Ovens vary, so check your bread at 50 minutes. A few moist crumbs on the toothpick are fine, but wet batter means it needs more time.
Serving Suggestions
- Serve slices warm or at room temperature with a smear of butter or cream cheese for breakfast.
- Pair with fresh berries or a dollop of whipped cream for a light dessert.
- Offer as part of a brunch spread alongside coffee, tea, and fruit salad.
- For a special treat, toast slices and drizzle with extra lemon glaze or honey.
Variations
- Blueberry Lemon Zucchini Bread: Fold in 1/2 cup fresh or frozen blueberries (tossed with a little flour to prevent sinking) before baking.
- Chocolate Chip Version: Add 1/2 cup mini chocolate chips for a fun twist that kids love.
- Nut-Free: Omit nuts entirely for an allergy-friendly loaf; the bread remains moist and flavorful.
- Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend for regular flour. Expect a slightly different crumb, but the result is still delicious.
- Vegan Lemon Zucchini Bread: Use a plant-based yogurt, replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water), and choose a dairy-free pudding mix.
Storage and Reheating
Once completely cooled, store lemon zucchini bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. The bread can also be frozen: wrap the entire loaf or individual slices in plastic wrap and then foil, and freeze for up to 3 months. To thaw, leave at room temperature for several hours or overnight in the refrigerator.
To reheat, warm slices in the microwave for about 10-15 seconds, or in a toaster oven at 300°F (150°C) for 5-7 minutes. If glazed, be aware the glaze may melt a bit when reheated.
Frequently Asked Questions
- Do I need to peel the zucchini before grating?
Zucchini skin is thin and softens during baking, so there’s no need to peel it. The skin adds a bit of color and nutrients to the bread. Just wash the zucchini well and trim the ends before grating. - Can I use a different type of pudding mix?
Yes, while lemon pudding provides the brightest lemon flavor, vanilla or even white chocolate instant pudding mix can be used for a more subtle taste. The texture will still benefit from the pudding mix’s moisture-retaining properties, but the flavor will change accordingly. - How do I prevent my bread from being soggy?
The most common cause of soggy zucchini bread is excess moisture from the zucchini itself. Always squeeze the grated zucchini well using a clean kitchen towel or several layers of paper towels until hardly any liquid remains. Also, avoid overmixing the batter, which can lead to a dense, wet crumb. - Can I make this recipe into muffins?
Absolutely! Divide the batter evenly among a lined or greased muffin tin, filling each cup about 2/3 full. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean. This recipe should make about 12-14 standard muffins. - Is it possible to reduce the sugar?
You can reduce the granulated sugar to 3/4 cup without significantly affecting the texture, especially since the pudding mix adds sweetness. For further reductions, consider using a sugar substitute designed for baking, but expect some changes in texture and flavor. - What’s the best way to freeze this bread?
Let the bread cool completely before wrapping tightly in plastic wrap and then a layer of foil. Label with the date and freeze for up to 3 months. For easy snacking, slice before freezing and separate slices with parchment paper so you can thaw one at a time.
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Lemon Zucchini Bread Recipe with Pudding: Moist & Bright Flavor