Lemony Zucchini Bread Recipe
Lemony Zucchini Bread Recipe photo by Taste of Home

Lemony Zucchini Bread Recipe

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Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread from Carol Funk. She's a field editor from Richard, Saskatchewan.
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
MAKES:32 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling
MAKES: 32 servings


  • 4 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 eggs
  • 1-1/4 cups milk
  • 1 cup canola oil
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon extract
  • 2 cups shredded zucchini
  • 1/4 cup poppy seeds
  • 2 teaspoons grated lemon peel

Nutritional Facts

1 serving (1 slice) equals 187 calories, 8 g fat (1 g saturated fat), 28 mg cholesterol, 195 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a 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.
  2. Pour into two greased 9x5-in. loaf pans. Bake at 350° 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. Yield: 2 loaves (16 slices each).
Originally published as Lemony Zucchini Bread in Taste of Home June/July 2007, p5

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Reviewed Aug. 20, 2015

"A mild lemony bread. I think next time I will make a lemon glaze to top it with as someone suggested."

Reviewed May. 22, 2015

"I recall preparing this bread when it was featured in Taste of Home. I did make adjustments to this recipe by using EITHER vanilla OR lemon instant pudding mix. If zucchini was not available, I used 2 cups shredded apple. I'd also added: 1-1/2 tsp. each lemon extract, butter or rum extract and almond extract and at least 1/8 to 1/4 cup poppy seeds. I baked loaves 65 to 70 minutes at 350o F. in 2 greased and floured 9x5x3" loaf pans. I used a cake tester to determine doneness! delowenstein"

Reviewed Feb. 26, 2014

"I'm surprised this received such high reviews. My family was unimpressed with this bread. Not a lot of flavor and really nothing special."

Reviewed Oct. 5, 2012

"This is about the only kind of zuccini bread i make! My husband never wants anything different.

Hint: 1 fresh lemon is what you need for the juice and zest."

Reviewed Jul. 25, 2012

"My kids and I absolutely LOVE this recipe! I have made this several times now. I have made a few changes though: I use either french or regular instant vanilla (vs. lemon) pudding. Instead of 1.5 c. sugar, I use 1/2 c. sugar & 1 c. brown sugar. Instead of 4 c. flour, I use 3 c. flour & 1 c. whole wheat flour. I use 3 c. (vs. just 2 c.) shredded zucchini. Also--instead of making two 9x5" loaves, I place the entire batter into a large bundt cake pan (sprayed heavily with Pam) and bake at 350 degrees for a good 55-65 minutes (or until knife comes out clean). This is so moist and delicious - LOVE the addition of the poppyseeds too! My kids gobble up this bread/cake in no time!"

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