"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Lemony Zucchini Bread Recipe

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This recipe for Lemony Zucchini Bread, by , is from Deb's favorites to cook ... Ron's favorites to enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



4 c. flour
1 1/2 c. sugar
1 pkg, (3.4 oz.) instant lemon pudding mix
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
4 eggs
1 1/4 c. milk
1 c. vegetable oil
3 tbsp. lemon juice
1 tsp. lemon extract
2 c. shredded zucchini
1/4 c. poppy seeds
2 tsp. grated lemon peel

In a large bowl,combine the flour, sugar, pudding mix, baking soda, baking powder, and salt. In another bowl, whish the eggs, milk, oil, lemon jiuce, and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds, and lemon peel.
Pour into two geased 9-in. x 5-in. x 3in. loaf pans. Bake at 350 for 50-55 minutes or until a toothpick insetted near the center comes out clean. Col for 10 minutes before removing from pans to wire racks to cool completely. Yield 2 loaves.




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