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!
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
- In a large mixing bowl, beat eggs until foamy (about 1-2 minutes).
- Add oil, sugar, zucchini and vanilla. Mix well.
- Add flour, salt, baking soda, baking powder and cinnamon. Mix until well combined and then stir in the instant pudding mix and mix well.
- 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!
- Zucchini Sausage Soup
- Zucchini Cupcakes with Caramel Frosting
- Garden Zucchini Chowder
- Low Fat Zucchini Cookies
- Zucchini Spice Cake with Browned Butter Frosting
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
PUDDING ZUCCHINI BREAD
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
- In a large mixing bowl, beat eggs until foamy (about 1-2 minutes).
- Add oil, sugar, zucchini and vanilla. Mix well.
- Add flour, salt, baking soda, baking powder and cinnamon. Mix until well combined and then stir in the instant pudding mix and mix well.
- 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.
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Best Bread Pan?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
Abby says
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.
Jennie Mason says
Has anyone tried this recipe with bananas instead of zucchini? It sounds really good!
Ann Smith says
This is a very good recipe , I make it every year, wrap and freeze loafs for winter. Wrap well.
Katey Bishop says
Has anyone made a chocolate version of this?
Michele Sorrell says
Very moist and delicious! Will definitely make again to save and freeze.
Allie says
Oh my gosh! This is BY FAR the best recipe I’ve ever used! I’ve literally made it 4 times over the past few days with my huge garden fresh zucchini, and shared it with neighbors and family! They all rave about it! But I have a question, what could I add to make it chocolate? Chocolate pudding? Or just add some cocoa powder? Good quality melted chocolate? I usually would say not to mess with perfection, but I’d like to try a chocolate version!
Nellie says
So glad you enjoyed the bread Allie! Not sure what would yield the best chocolate version…I’d probably try chocolate pudding first, but melted chocolate sounds like a great idea too! Please let us know if you experiment!
janice speck says
I’ve used this recipe many times and it’s great, I like to add chocolate chips and or butterscotch chips. We love it that way, or just plain with nuts.
pam sprague says
Very good. I added walnuts, mini chocolate chips and blueberries! So good
Samantha says
I’m going to try it with butterscotch pudding. A lady I worked with years ago made zucchini bread with butterscotch pudding and I never got her recipe.
Joanne says
Will “sugar free “ pudding work?
Nellie says
Yep, it should work just fine!
Kip says
Do you press the juice out of the zucchini, or keep it? Some recipes specifically say.
Nellie says
If the zucchini seems to be extra watery, I definitely do try to press some of the excess liquid out.