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


  • 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


  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.

Printable Recipe Card

About Lemony Zucchini Bread

Course/Dish: Other Breads

Show 9 Comments & Reviews

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