"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lemony Zucchini Bread Recipe

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This recipe for Lemony Zucchini Bread, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Johnette Hollenshead Oakes
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 c. all-purpose flour
1 1/2 c. sugar
1 pkg. (3.4-oz.) instant lemon pudding mix
1 1/2 tsp. baking soda
1 tsp. salt
4 eggs
1 1/4 c. milk
1 c. vegetable oil
3 T. lemon juice
1 tsp. lemon extract
2 c. shredded zucchini
1/4 c. poppy seeds
2 tsp. grated lemon peel

Directions:
Directions:
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 two greased 9" x 5" x 3" loaf pans. Bake at 350 for 50-55 min. or until a toothpick inserted near the center comes out clean. Cool for 10 min. before removing from pans to wire racks to cool completely.

Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
Johnette is the wife of Glynn Oakes, the daughter of Virginia (Rogers) Hollenshead & the late John Hollenshead & the granddaughter of the late Charlie & Carrie (Wade) Hollenshead. This makes a much better bread if you use green zucchini that is fresh and hard to the touch.

 

 

 

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