lemony zucchini bread

Name: Lemony Zucchini Bread
Prep time: 45 min
Cook time: 1 h
Ingredients: 4 cup(s) flour; 1 1/2 cup(s) sugar; 1 package(s) instant lemon pudding mix; 1 1/2 teaspoon(s) baking soda; 1 teaspoon(s) baking powder; 1 teaspoon(s) salt; 4 large eggs; 1 1/4 cup(s) milk; 1 cup(s) vegetable oil; 3 tablespoon(s) lemon juice; 1 teaspoon(s) lemon extract; 2 cup(s) shredded zucchini; 1/4 cup(s) poppy seeds; 2 teaspoon(s) grated lemon peel

(1 RATING)

63 Pinches

Barbara Pendley

McMinnville, TN

Updated on Aug 28, 2011

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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prep time 45 Min

cook time 1 Hr

method ---

yield

Ingredients

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

How To Make lemony zucchini bread

Step 1

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

Step 2

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

Stir in dry ingredients until moistened and then fold zucchini, poppy seeds, and lemon peel very gently.
Step 4

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

Bake in preheat 350* oven for 50 to 60 minutes or until a toothpick comes out clean.
Step 6

Cool for 10 minutes before removing from pans.
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