Lemon Zucchini Poppy Seed Bread

Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread.

Yield

32 servings

Ingredients

4 cups all-purpose flour
1 1/2 cups granulated (white) sugar
1 package (3.4 ounces) 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 canola oil
3 tablespoons lemon juice
1 teaspoon lemon extract
2 cups shredded zucchini
1/4 cup poppy seeds
2 teaspoons grated lemon peel

Directions

Preheat oven to 350°F (177°C). Grease two 9 x 5-inch loaf pans with cooking spray.

In a 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 prepared loaf pans.

Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks to cool completely.

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