Lemon Poppyseed Zucchini Bread

July 11, 2011

The picture does not do this bread justice … it is simply delicious.  And it’s simple to make. 

Lemon Poppy Seed Zucchini Bread
2 loaves
 

• 4 cups flour
• 1½ cups sugar
• 1 pkg. instant lemon pudding
• 1½ tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 4 eggs
• 1¼ cups milk
• 1 cup vegetable oil
• 3 Tbsp. lemon juice
• 1 tsp. lemon extract
• 2 cups shredded zucchini
• ¼ cup poppy seeds
• 2 tsp. grated lemon peel

1. In large bowl, combine flour, sugar, pudding mix, baking soda, and salt
2. In another bowl, whisk eggs, milk, oil, lemon juice, and extract
3. Stir in dry ingredients until moistened and fold in zucchini, poppy seeds, and lemon peel
4. Pour in 2 greased 9 x 5 loaf pans
5. Bake at 350° for 50-55 minutes or until toothpick comes out clean
6. Cool for 10 minutes before removing from pans.

Print Friendly

Leave a Comment

*

Previous post:

Next post: