Lemony Zucchini Bread

Name: Lemony Zucchini Bread
Ingredients: 4 cups flour; 1 1/2 cups sugar; 1 (3 1/2 ounce) package instant lemon pudding mix; 1 1/2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 4 eggs; 1 1/4 cups milk; 1 cup vegetable oil; 3 tablespoons lemon juice; 1 teaspoon lemon extract; 2 cups zucchini, shredded; 1/4 cup poppy seed; 2 teaspoons lemon peel, grated

14 ingredients

7 steps

Ingredients

4 cups flour
1 1/2 cups sugar
1 (3 1/2 ounce) package instant lemon pudding mix
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 eggs
1 1/4 cups milk
1 cup vegetable oil
3 tablespoons lemon juice
1 teaspoon lemon extract
2 cups zucchini, shredded
1/4 cup poppy seed
2 teaspoons lemon peel, grated

Directions

1

In large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt.
2

In another bowl, whisk the eggs, milk, oil, lemon juice and extract.
3

Stir into dry ingredients just until moistened.
4

Fold in the zucchini, poppy seeds and lemon peel.
5

Pour into 2 greased 9-inch by 5-inch by 3-inch loaf pans.
6

Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
7

Cool for 10 minutes before removing from pans to wire racks to cool completely.