Lemony Zucchini Bread

Lainey6605's Note:

Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. Recipe is from Taste of Home.

• Total Time: 1 hrs 20 mins
• Prep Time: 25 mins
• Cook Time: 55 mins

Ingredients:

Yield: 2 loaves

• 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
• 2 teaspoons lemon peel, grated

Directions:

1. In large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt.
2. In another bowl, whisk the eggs, milk, oil, lemon juice and extract.
3. Stir into dry ingredients just until moistened.
4. Fold in the zucchini, poppy seeds and lemon peel.
5. Pour into 2 greased 9-inch by 5-inch by 3-inch loaf pans.
6. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Reviews

[Engrossed]

VERY NICE bread with a mild lemon flavor. I made 1 loaf using: 1 cup whole wheat flour, 1 cup unbleached all-purpose flour, 1/4 cup sugar, 1/2 cup Splenda granular, 1oz sugar-free instant lemon pudding, 1% milk, 1/4 cup vegetable oil, 1/4 cup unsweetened applesauce and all else the same. I think it adapted well, perhaps a little heartier and it doesn't taste lighter. Made for 1-2-3 hit wonders.

[Calee]

Very good zucchini bread. Love all the lemon flavor in this. I added the juice of one lemon. I only used about 1/2 the poppy seeds and it was just right for our tastes. Mine baked up in 60 minutes. I froze one of the loaves for later, thanks so much for sharing this recipe Lainey its a tasty way to use up fresh garden zucchini.

[cooking_neko83]

Excellent bread that incorporates summer flavors of lemon and zucchini. I've made this now twice and like that it produces 2 loaves. The first time I baked it, I followed the recipe to a 'T' and the second time I made a few changes/additions. I didn't have any lemons around, so I made it without the juice, but I did have dried lemon peel. I also added a tsp of ground ginger and 2 tsp of cinnamon just to give her a full body flavor. I love the lemon pudding in the recipe because it makes the bread nice and moist. I plan on making this again this summer and will add a lemon glaze to the top AND substitute blueberries for the zucchini. Thank you for this delicious bread!