Lemon Poppyseed Zucchini Bread
 
Prep time
Cook time
Total time
 
Light lemony quick bread is a great addition to any meal.
Author:
Recipe type: Quick Bread
Cuisine: American
Serves: 2 loaves
Ingredients
  • 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
Instructions
  1. Combine dry ingredients in large bowl
  2. In another bowl, mix eggs, milk, oil, juice and extract. Add to dry ingredients, stirring until moistened.
  3. Add zucchini, poppyseeds and lemon zest (grated lemon peel - just the bright yellow part).
  4. Pour into two greased loaf pans (9x5).
  5. Bake 50-60 minutes at 350 degrees. Toothpick will come out clean when done.
  6. 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/