best lemony zucchini bread
This recipe was given to me by my Aunt Martha who was a wonderful baker. She always made everything from scratch for her family of 3 strapping farm boys and 1 girl. She and Uncle Joe had a large garden, which they shared with their near neighbors. She always made the most delicious meals from scratch. I am sure you are going to love this recipe.
prep time
10 Min
cook time
55 Min
method
Bake
yield
makes 2 loaves
Ingredients
- 4 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 small 3.4 oz. pkg. instant lemon pudding
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 1/4 cups milk
- 1 cup veegetable oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon extract
- 2 cups shrededed zucchini
- 1/4 cup poppy seeds,optional
- 2 teaspoons grated lemon peel
How To Make best lemony zucchini bread
-
Step 1In a large bowl combine the flour, sugar, pudding mix dry, baking soda, baking powder, and salt.
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Step 2In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients, just until moistened.
-
Step 3Fold in zucchini, poppy seeds (if using) and lemon peel...
-
Step 4Pour into 2 greased and sprayed 9x5 inch loaf pans. Bake at 350^ for 70-75 minutes then turn oven to 325^ for 25 minutes more or until toothpick comes out clean. Cool in pans for 10 minutes before removing from pans to wire racks to cool completely. Makes 2 loaves. These times and temperatures are my oven yours may be different. Just be sure with the toothpick test.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Sweet Breads
Tag:
#Quick & Easy
Ingredient:
Vegetable
Method:
Bake
Culture:
German
Keyword:
#farm fresh ingredients
Keyword:
#photos soon
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