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Lemony Zucchini Bread Recipe

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This recipe for Lemony Zucchini Bread is from Fruitland Farm's Finest, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c all-purpose flour
1 ½ c sugar
1 pkg (3.4 oz) instant lemon pudding
1 ½ tsp baking soda
1 tsp baking powder
1 tsp salt
4 eggs
1 ¼ c milk
1 c vegetable oil
3 Tbsp lemon juice
1 tsp lemon extract
2 c shredded zucchini
¼ c poppy seeds
2 tsp grated lemon peel
Directions:
Directions:
In a large bowl, combine 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 loaf pans. Bake at 350 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.
Yields 2 loaves

 

 

 

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