best lemony zucchini bread

27 Pinches 2 Photos
Las Vegas, NV
Updated on Apr 29, 2023

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 1
    In a large bowl combine the flour, sugar, pudding mix dry, baking soda, baking powder, and salt.
  • Step 2
    In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients, just until moistened.
  • Step 3
    Fold in zucchini, poppy seeds (if using) and lemon peel...
  • Step 4
    Pour 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.

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