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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1In large bowl, combine flour, sugar, pudding mix, baking soda, baking powder, and salt.

2In another bowl, whisk eggs, milk, oil, lemon juice, and lemon extract.

3Stir in dry ingredients until moistened and then fold zucchini, poppy seeds, and lemon peel very gently.

4Pour into (2) greased 9 x 5 loaf pans.

5Bake in preheat 350* oven for 50 to 60 minutes or until a toothpick comes out clean.

6Cool for 10 minutes before removing from pans.

About this Recipe

Course/Dish: Other Breads