lemony zucchini bread

(1 rating)
Recipe by
Barbara Pendley
McMinnville, TN

This is a blue-ribbon winner from Mrs. Rosemary Wilhelm, of Versailles, MO. This bread has a nice dense texture and is very moist.

(1 rating)
prep time 45 Min
cook time 1 Hr

Ingredients For lemony zucchini bread

  • 4 c
    flour
  • 1 1/2 c
    sugar
  • 1 pkg
    instant lemon pudding mix
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    salt
  • 4 lg
    eggs
  • 1 1/4 c
    milk
  • 1 c
    vegetable oil
  • 3 Tbsp
    lemon juice
  • 1 tsp
    lemon extract
  • 2 c
    shredded zucchini
  • 1/4 c
    poppy seeds
  • 2 tsp
    grated lemon peel

How To Make lemony zucchini bread

  • 1
    In large bowl, combine flour, sugar, pudding mix, baking soda, baking powder, and salt.
  • 2
    In another bowl, whisk eggs, milk, oil, lemon juice, and lemon extract.
  • 3
    Stir in dry ingredients until moistened and then fold zucchini, poppy seeds, and lemon peel very gently.
  • 4
    Pour into (2) greased 9 x 5 loaf pans.
  • 5
    Bake in preheat 350* oven for 50 to 60 minutes or until a toothpick comes out clean.
  • 6
    Cool for 10 minutes before removing from pans.

Categories & Tags for Lemony Zucchini Bread:

ADVERTISEMENT