Total Time
1hr 20mins
Prep 25 mins
Cook 55 mins

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

Ingredients Nutrition


  1. In large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt.
  2. In another bowl, whisk the eggs, milk, oil, lemon juice and extract.
  3. Stir into dry ingredients just until moistened.
  4. Fold in the zucchini, poppy seeds and lemon peel.
  5. Pour into 2 greased 9-inch by 5-inch by 3-inch loaf pans.
  6. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
  7. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Most Helpful

4 5

VERY NICE bread with a mild lemon flavor. I made 1 loaf using: 1 cup whole wheat flour, 1 cup unbleached all-purpose flour, 1/4 cup sugar, 1/2 cup Splenda granular, 1oz sugar-free instant lemon pudding, 1% milk, 1/4 cup vegetable oil, 1/4 cup unsweetened applesauce and all else the same. I think it adapted well, perhaps a little heartier and it doesn't taste lighter. Made for 1-2-3 hit wonders.

5 5

Very good zucchini bread. Love all the lemon flavor in this. I added the juice of one lemon. I only used about 1/2 the poppy seeds and it was just right for our tastes. Mine baked up in 60 minutes. I froze one of the loaves for later, thanks so much for sharing this recipe Lainey its a tasty way to use up fresh garden zucchini.

5 5

Delicious! Really fresh-flavoured, with a fluffy texture. I made muffins, because they're more functional for my family (although I've made the recipe in loaf form as well). I used half all purpose flour and half whole wheat. I baked my 30 standard sized muffins for 23 minutes plus my 36 mini muffins for 14 minutes. My children love these too!

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