lemony zucchini bread
(1 rating)
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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
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4 cflour
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1 1/2 csugar
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1 pkginstant lemon pudding mix
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1 1/2 tspbaking soda
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1 tspbaking powder
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1 tspsalt
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4 lgeggs
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1 1/4 cmilk
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1 cvegetable oil
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3 Tbsplemon juice
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1 tsplemon extract
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2 cshredded zucchini
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1/4 cpoppy seeds
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2 tspgrated lemon peel
How To Make lemony zucchini bread
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1In large bowl, combine flour, sugar, pudding mix, baking soda, baking powder, and salt.
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2In another bowl, whisk eggs, milk, oil, lemon juice, and lemon extract.
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3Stir in dry ingredients until moistened and then fold zucchini, poppy seeds, and lemon peel very gently.
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4Pour into (2) greased 9 x 5 loaf pans.
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5Bake in preheat 350* oven for 50 to 60 minutes or until a toothpick comes out clean.
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6Cool for 10 minutes before removing from pans.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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