Preheat oven to 350 degrees. Spray 1 9×5 metal loaf pan with nonstick spray. Or add a piece of parchment paper in the pan for easy removal.
In a large bowl, combine the flour, pudding mix, baking soda, baking powder, and salt.
In another bowl, whisk together the sugar, eggs, milk, oil, lemon juice, and vanilla.
Stir into the dry ingredients until just moistened.
Fold in the zucchini, lemon zest
Pour batter into 9×5 metal loaf pan.
Bake for 50-55 minutes or until a toothpick comes out clean.
Cool for 15 minutes before removing from pan to cool completely.
In a small bowl, mix powdered sugar and lemon juice until well blended. Drizzle icing over cooled loaf. If you have icing leftover just store in a container in the refrigerator.
Video
Notes
If you’re baking in an 8×4 metal baking pan you will need to add 10-12 minutes to the baking time. Or until a toothpick comes out clean
To freeze: Let zucchini bread cool completely. Wrap in plastic wrap and then aluminum foil and freeze. Thaw in the refrigerator and drizzle icing over the top right before serving.
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