This is the Best {and Easiest} Lemon Zucchini Bread Recipe Ever!
If you are looking for a quick and easy way to use up your extra zucchini, this 4-Ingredient Lemon Zucchini bread makes the BEST sweet treat!
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While my popular Snickerdoodle Zucchini Bread is my family’s all-time favorite sweet bread, it’s also a labor of love. (My definition of a labor of love is anything I need to pull out my Kitchen-Aid and actually measure out flour and sugar for! When it comes to desserts, I go for short-cuts and box mixes at every opportunity….)
So, as I was looking for a lemon zucchini bread recipe to bake with all of the extra zucchini I have this time of year, I couldn’t find a single one that didn’t have a TON of ingredients. And, while I’m sure they are delicious, I really don’t want my family to get used to the idea of mom making all sorts of elaborate recipes. 😉
I started to think about the Easy 4-Ingredient Banana Bread recipe, which is my go-to when I have over-ripe bananas, and figured it would be reasonably easy to make something similar with zucchini. The result is an absolute KEEPER, and I’m so excited to share it with you today!
What You’ll Need to Make an Easy Lemon Zucchini Bread
- One box lemon cake mix
- Three eggs
- 1/2 cup canola or vegetable oil
- Two cups loosely packed shredded zucchini (no need to squeeze the moisture out; peel it first if you do not want green specs in your bread)
When I make zucchini bread, I usually leave the peels on the zucchini when I grate it. With this recipe, since the green specs from the peel would show up very obviously against the yellow of the bread, I decided to peel it first. (This is a necessary step if you’re presenting this to your kids as “lemon bread” and do not want them to realize that it’s filled with veggies!)
I use this larger vegetable peeler for peeling veggies with a larger surface and tougher skin. It works much better than the smaller traditional-sized vegetable peelers.
The other thing that I want to mention is that, at least for me, having to grate vegetables for a recipe sounds like a lot of work. Zucchini is actually very easy to grate, and I don’t even pull out my food processor for this recipe. I just set my grater on a cutting board, and it literally takes less than two minutes to grate the two cups of zucchini you’ll need for this recipe.
How to Make 4-Ingredient Lemon Zucchini Bread
Begin by preheating your oven to 350 degrees Fahrenheit and misting two 8×4 loaf pans with cooking spray.
Place all of the ingredients in a large bowl and mix them with a wooden spoon until combined. You may need to scrape the sides of the bowl with your wooden spoon a bit to make sure that all of the cake mix gets incorporated into the batter.
Next, divide the batter evenly between your two greased loaf pans.
Bake for approximately 30-35 minutes, or until a toothpick or butter knife inserted in the center of loaves comes out clean.
Allow the pans to cool for about 15 minutes and then remove the loaves from the pans to finish cooling on a baking rack.
If you Want to Make Your Lemon Zucchini Bread Extra Fancy….
While Lemon Zucchini Bread is fabulous as is, I also wanted to share with you the simple glaze I use on my Lemon Poppy Seed Bread. It’s super easy, and you can use it to take this dessert to the next level.
What You’ll Need to Make a Simple Lemon Glaze
- One cup confectioners’ sugar
- Approximately three tablespoons lemon juice
How to Make Lemon Glaze
Place the confectioner’s sugar in a small bowl and slowly add the lemon juice, whisking it until it’s smooth and thoroughly combined.
Even More Easy Dessert Recipes You’ll LOVE!
- OMG Delicous Pecan Praline Zucchini Bread Recipe
- 2-Ingredient Lemon Bars
- 4-Ingredient Almond Joy Cookies
- Healthier 5-Ingredient Banana Cream Pudding
- 3-Ingredient Bavarian Cream (Awesome with Angel Food Cake!)
- 3-Ingredient Light and Fluffy Chocolate Fruit Dip
- Lemon Poppy Seed Bread
- 4-Ingredient Banana Bread
- Coconut Macaroons with Hershey Kisses
This is the Best {and Easiest} Lemon Zucchini Bread Recipe Ever!
Ingredients
- One box lemon cake mix
- Three eggs
- 1/2 cup canola or vegetable oil
- Two cups loosely packed shredded zucchini no need to squeeze the moisture out; peel it first if you do not want green specs in your bread
Instructions
- Begin by preheating your oven to 350 degrees Fahrenheit and misting two 8×4 loaf pans with cooking spray.
- Place all of the ingredients in a large bowl and mix them with a wooden spoon until combined. You may need to scrape the sides of the bowl with your wooden spoon a bit to make sure that all of the cake mix gets incorporated into the batter.
- Next, divide the batter evenly between your two greased loaf pans.
- Bake for approximately 30-35 minutes, or until a toothpick or butter knife inserted in the center of the loaves comes out clean.
- Allow the pans to cool for about 15 minutes and then remove the loaves from the pans to finish cooling on a baking rack.
This was really good and super easy! I did change it bit. I used a lemon pound cake mix. I used a stick of butter instead of oil. I had a little lemon blueberry jam that was left over from canning the day before that I cut into the batter. Will definitely make again!