Lemony Zucchini Bread

Lemony Zucchini Bread Recipe

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Barbara Pendley


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


★★★★★ 1 vote

45 Min
1 Hr


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4 c
1 1/2 c
1 pkg
instant lemon pudding mix
1 1/2 tsp
baking soda
1 tsp
baking powder
1 tsp
4 large
1 1/4 c
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

How to Make Lemony Zucchini Bread


  • 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.

Printable Recipe Card

About Lemony Zucchini Bread

Course/Dish: Other Breads

Show 9 Comments & Reviews

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