Lemony Zucchini Bread Recipe

By AnitaD

Ingredients

• 4 cups all-purpose flour
• 1-1/2 cups sugar
• 1 package (3.4 ounces) 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 canola oil
• 3 Tbsp lemon juice
• 1 tsp lemon extract
• 2 cups shredded zucchini
• 1/4 cup poppy seeds
• 2 tsp grated lemon peel

Details

Servings 32
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt.
In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened.
Fold in the zucchini, poppy seeds and lemon peel.

Pour into two greased 9-in. x 5-in. loaf pans.
Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).