PUDDING ZUCCHINI BREAD

Pudding Zucchini Bread is made with vanilla pudding mix in the batter! This little twist on a classic quick bread yields perfectly moist and delicious results every time!

Pudding Zucchini Bread is made with vanilla pudding mix in the batter! This little twist on a classic quick bread yields perfectly moist and delicious results every time! 

I’ve had this recipe for Pudding Zucchini Bread in my file to try for a long time now and I finally got around to it! I usually make our popular tried-and-true “Best Ever Zucchini Bread” recipe but I was intrigued by the idea of using pudding mix in a zucchini bread recipe which is why I wanted to try this one out.

Many of my favorite cookie and quick bread recipes do have pudding in them – it usually makes for a very soft and moist consistency which I love! The difference between this recipe and other zucchini bread recipes is pretty subtle but the consistency of this bread is amazing and not dry at all and I think there is definitely a stronger vanilla flavor which I really like too. I also had the idea to try using lemon pudding the next time around – I think the lemon flavor would be pretty subtle but I also think it could be pretty yummy in zucchini bread. If anyone tries it before I do, let me know!

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PUDDING ZUCCHINI BREAD

  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 cups peeled, grated zucchini (you don’t have to peel it if you prefer not to – I like to peel it since my picky kids are a little particular about anything green showing up in their bread!)
  • 3 tsp. vanilla
  • 3 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 3 tsp. cinnamon
  • 1 small pkg. (3.4 oz) instant vanilla pudding mix
  1. In a large mixing bowl, beat eggs until foamy (about 1-2 minutes).
  2. Add oil, sugar, zucchini and vanilla. Mix well.
  3. Add flour, salt, baking soda, baking powder and cinnamon. Mix until well combined and then stir in the instant pudding mix and mix well.
  4. Pour batter into 2 well greased loaf pans and bake at 325° for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Let the loaves sit in the pans for about 10 minutes after removing from the oven and then transfer to wire racks to cool.

If you enjoyed our Pudding Zucchini Bread, you might also like to try the following zucchini recipes too!

Step by step instructions and photos about how to make zucchini bread with vanilla pudding mix! This delicious Zucchini Bread recipe is slightly different than most - it has vanilla pudding mix in it! The pudding adds a fabulous flavor and helps to keep the bread moist and perfect every time! You've got to try this!

PUDDING ZUCCHINI BREAD

Pudding Zucchini Bread is made with vanilla pudding mix in the batter! This little twist on a classic quick bread yields perfectly moist and delicious results every time! 

Ingredients

  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 cups peeled grated zucchini (you don't have to peel it if you prefer not to - I like to peel it since my picky kids are a little particular about anything green showing up in their bread!)
  • 3 tsp. vanilla
  • 3 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 3 tsp. cinnamon
  • 1 small pkg. 3.4 oz instant vanilla pudding mix

Instructions

  1. In a large mixing bowl, beat eggs until foamy (about 1-2 minutes).
  2. Add oil, sugar, zucchini and vanilla. Mix well.
  3. Add flour, salt, baking soda, baking powder and cinnamon. Mix until well combined and then stir in the instant pudding mix and mix well.
  4. Pour batter into 2 well greased loaf pans and bake at 325° for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Let the loaves sit in the pans for about 10 minutes after removing from the oven and then transfer to wire racks to cool.

2 COMMENTS

  1. Hi,
    This sounds so good, I’ve never used pudding in the bread before so am really looking forward to making this !
    Thank You so much for sharing your recipe.

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