Lemony Zucchini Bread
Ingredients
- 4 cups flour ⓘ
- 1 1/2 cups sugar ⓘ
- 1 (3 1/2 ounce) 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 ⓘ
- 2 cups zucchini, shredded ⓘ
- 1/4 cup poppy seed ⓘ
Instructions
- In large bowl, 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 2 greased 9-inch by 5-inch by 3-inch loaf pans.
- Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition & Diet Analysis (per serving)
628
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).