Lemony Zucchini Bread Recipe

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Lemony Zucchini Bread

Barbara Pendley

By
@Barbee

This is a blue-ribbon winner from Mrs. Rosemary Wilhelm, of Versailles, MO. This bread has a nice dense texture and is very moist.


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Comments:

Prep:

45 Min

Cook:

1 Hr

Ingredients

4 c
flour
1 1/2 c
sugar
1 pkg
instant lemon pudding mix
1 1/2 tsp
baking soda
1 tsp
baking powder
1 tsp
salt
4 large
eggs
1 1/4 c
milk
1 c
vegetable oil
3 Tbsp
lemon juice
1 tsp
lemon extract
2 c
shredded zucchini
1/4 c
poppy seeds
2 tsp
grated lemon peel

Directions Step-By-Step

1
In large bowl, combine flour, sugar, pudding mix, baking soda, baking powder, and salt.
2
In another bowl, whisk eggs, milk, oil, lemon juice, and lemon extract.
3
Stir in dry ingredients until moistened and then fold zucchini, poppy seeds, and lemon peel very gently.
4
Pour into (2) greased 9 x 5 loaf pans.
5
Bake in preheat 350* oven for 50 to 60 minutes or until a toothpick comes out clean.
6
Cool for 10 minutes before removing from pans.

About this Recipe

Course/Dish: Other Breads