Saturday, February 13, 2010

Lemon Poppyseed Zucchini Bread

4 cups flour
1-1/2 cups sugar
1 3.4oz 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
3 cups shredded zucchini
1/4 cup poppy seeds
2 teaspoons grated lemon peel

Preheat oven to 350 degrees and grease two greased 9x5 inch loaf pans.

Combine the flour, sugar, pudding mix, baking soda, baking powder and salt.

In another bowl, whisk the eggs, milk, oil, lemon juice and extract.

Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon peel.

Pour into the prepared pans and bake on lowest rack in oven for 50-55 minutes or until a toothpick comes out clean.  Cool for 15 minutes and then transfer to racks.

Cool completely before slicing.  ENJOY!

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