counter hit make

Lemony Zucchini Bread

Print Friendly, PDF & Email
4 cups flour
1 1/2 cups sugar
1 (3 1/2 ounce) packages instant lemon pudding mix
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 eggs
1 1/4 cups milk
1 cup vegetable oil
3 tablespoons lemon juice
1 teaspoon lemon extract
2 cups zucchini, shredded
1/4 cup poppy seed
2 teaspoons lemon peel, grated
In large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt.
In another bowl, whisk the eggs, milk, oil, lemon juice and extract.
Stir into dry ingredients just until moistened.
Fold in the zucchini, poppy seeds and lemon peel.
Pour into 2 greased 9-inch by 5-inch by 3-inch loaf pans.
Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.

See also  Miniature Baked Cheesecakes

Leave a Reply