Cindy's Lemon Bread
Cindy Ridley (Consumers Energy) – Makes 2 large or 7 small loaves
Ingredients
- 4 cups flour
- 1 1/2 cups sugar
- 1 package (3.4 oz) instant lemon pudding mix
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 eggs
- 1 1/4 cups milk
- 1 cup vegetable oil
- 3 T lemon juice
- 1/2 tsp lemon oil (Lorann's)
- 1 tsp lemon extract
- 2 cups shredded zucchini
- 1/4 cup poppy seeds
- Grated lemon peel from whole lemon
Preparation
Step 1
In a large bowl, combine the flour, pudding mix, baking soda, baking powder and salt. In a medium bowl whisk the eggs, milk, oil, sugar, lemon juice, extract and lemon oil.
Stir the wet ingredients into the dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon zest.
Pour into two greased 9” x 5” x 3” or 7 mini loaf pans. Bake at 350 degrees for 50-55 minutes for the large or 35-40 minutes for the mini pans, rotating halfway through the baking time. Test with a toothpick. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Breakdown for product label...
Flour
Zucchini
Sugar
Milk
Eggs
Vegetable oil
Instant lemon pudding mix
Poppy seeds
Lemon juice
Lemon zest
Baking soda
Baking powder
Salt
Lemon extract
Lemon oil