Lemon Poppyseed Zucchini Bread
Light lemony quick bread is a great addition to any meal.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 mins
- Yield: 2 loaves 1x
- Category: Quick Bread
- Cuisine: American
Ingredients
Scale
- 4 cups flour
- 1 ½ cups sugar
- 1 package instant lemon pudding mix
- 1 1/2 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
- 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 (9×5).
- Bake 50-60 minutes at 350 degrees. Toothpick will come out clean when done.
- Cool for ten minutes before removing from pan.