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Mrs. Betty's Best Zucchini Bread

Mrs. Betty's Best Zucchini Bread is one you won't forget. She uses a secret ingredient to add moisture and flavor. This recipe is the best zucchini bread and is one for the recipe book!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Keyword: Zucchini Bread
Servings: 2 loaves
Calories: 1869kcal
Author: Heather


  • 2 cups shredded zucchini pat dry with paper towel
  • 2 cups self rising flour
  • 2 cups sugar
  • 1 small box instant lemon pudding
  • 3 eggs
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1 teaspoon allspice
  • 1/2 teaspoon ginger
  • 3/4 cup chopped walnuts optional
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons water


  • Preheat oven 325 degrees F.
  • Prepare 2 loaf pans by spraying with non-stick cooking spray.
  • In a medium bowl add flour,pudding mix, cinnamon, nutmeg, cloves, allspice and ginger.
  • Mix together eggs, vanilla extract, sugar and oil in a stand mixer for 2-3 minutes.
  • Slowly add the dry ingredients, mix as you add. Beat until combine.
  • Stir in zucchini and nuts into batter.
  • Pour half of the batter into each prepared pan.
  • Bake 50-60 minutes until inserted toothpick into the center of bread comes out clean.
  • Remove pans and cool on wire rack.
  • Mix together powdered sugar and water in small bowl. While bread is still hot, pour the glaze on top of the zucchini bread.


Calories: 1869kcal | Carbohydrates: 334g | Protein: 31g | Fat: 48g | Saturated Fat: 14g | Cholesterol: 245mg | Sodium: 115mg | Potassium: 733mg | Fiber: 7g | Sugar: 234g | Vitamin A: 605IU | Vitamin C: 22.8mg | Calcium: 125mg | Iron: 4.1mg