Lemon Zucchini Bread
Moist and flavorful Lemon Zucchini Bread is one of our favorite quick bread recipes during the summer months! Enjoy it for dessert, as a snack, or even for breakfast or brunch.
4 cups flour 1 1/2 cups sugar 1 package lemon instant pudding mix (3.4 ounces) 1 1/2 teaspoons baking soda 1 teaspoons salt 4 eggs 1 1/4 cups milk 1 cup canola oil 3 tablespoons lemon juice+1 teaspoon lemon extract 2 cups shredded zucchini 1/2 cup poppy seed 2 teaspoons grated lemon peel Combine flour, sugar, instant pudding, baking soda and salt. Whisk eggs, milk, oil, lemon juice and lemon extract. Stir combined dry ingredients with whisked ingredients. Fold in zucchini, poppy seed and peel. Bake 350 degrees 50-55 minutes until toothpick comes out clean. Makes 2 loaf pans.