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best lemony zucchini bread

kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This recipe was given to me by my Aunt Martha who was a wonderful baker. She always made everything from scratch for her family of 3 strapping farm boys and 1 girl. She and Uncle Joe had a large garden, which they shared with their near neighbors. She always made the most delicious meals from scratch. I am sure you are going to love this recipe.

yield serving(s)
prep time 10 Min
cook time 55 Min
method Bake

Ingredients For best lemony zucchini bread

  • 4 c
    all purpose flour
  • 1 1/2 c
    granulated sugar
  • 1 sm
    3.4 oz. pkg. instant lemon pudding
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    salt
  • 4 lg
    eggs
  • 1 1/4 c
    milk
  • 1 c
    veegetable oil
  • 3 Tbsp
    lemon juice
  • 1 tsp
    lemon extract
  • 2 c
    shrededed zucchini
  • 1/4 c
    poppy seeds,optional
  • 2 tsp
    grated lemon peel

How To Make best lemony zucchini bread

  • 1
    In a large bowl combine the flour, sugar, pudding mix dry, baking soda, baking powder, and salt.
  • 2
    In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients, just until moistened.
  • 3
    Fold in zucchini, poppy seeds (if using) and lemon peel...
  • 4
    Pour into 2 greased and sprayed 9x5 inch loaf pans. Bake at 350^ for 70-75 minutes then turn oven to 325^ for 25 minutes more or until toothpick comes out clean. Cool in pans for 10 minutes before removing from pans to wire racks to cool completely. Makes 2 loaves. These times and temperatures are my oven yours may be different. Just be sure with the toothpick test.
  • 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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