Lemony Zucchini Bread

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.

• Ready In: 1 hr 20 mins
• Serves: 16
• Yields: 2 loaves

Ingredients

• 4  cups flour
• 1 1⁄2 cups sugar
• 1 (3 1/2ounce) package 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  vegetable oil
• 3  tablespoons lemon juice
• 1  teaspoon  lemon extract
• 2  cups zucchini, shredded
• 1⁄4 cup poppy seed
• 2  teaspoons lemon peel, grated

Directions

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.