Lemon Poppyseed Zucchini Bread
Total time
Author: Charlene - A Pinch of Joy
Recipe type: Quick Bread
Cuisine: American
Serves: 2 loaves
- 4 cups flour
- 1 ½ cups sugar
- 1 package instant lemon pudding mix
- 1½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 eggs
- 1 ¼ cups milk
- 1 cup canola oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon extract
- 2 cups shredded zucchini
- ¼ cup poppy seeds
- 2 teaspoons lemon zest
- Combine dry ingredients in large bowl
- In another bowl, mix eggs, milk, oil, juice and extract. Add to dry ingredients, stirring until moistened.
- Add zucchini, poppyseeds and lemon zest (grated lemon peel - just the bright yellow part).
- Pour into two greased loaf pans (9x5).
- Bake 50-60 minutes at 350 degrees. Toothpick will come out clean when done.
- Cool for ten minutes before removing from pan.
Recipe by A Pinch of Joy at http://www.apinchofjoy.com/2012/09/lemon-poppyseed-zucchini-bread/
3.5.3217