Lemony Zucchini Bread

READY IN: 1hr 20mins
Recipe by Lainey39

Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. Recipe is from Taste of Home.

Top Review by Engrossed

VERY NICE bread with a mild lemon flavor. I made 1 loaf using: 1 cup whole wheat flour, 1 cup unbleached all-purpose flour, 1/4 cup sugar, 1/2 cup Splenda granular, 1oz sugar-free instant lemon pudding, 1% milk, 1/4 cup vegetable oil, 1/4 cup unsweetened applesauce and all else the same. I think it adapted well, perhaps a little heartier and it doesn't taste lighter. Made for 1-2-3 hit wonders.

Ingredients Nutrition


  1. In large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt.
  2. In another bowl, whisk the eggs, milk, oil, lemon juice and extract.
  3. Stir into dry ingredients just until moistened.
  4. Fold in the zucchini, poppy seeds and lemon peel.
  5. Pour into 2 greased 9-inch by 5-inch by 3-inch loaf pans.
  6. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
  7. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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