Lemon Poppy Seed Zucchini Quick Loaf
Photo courtesy of CoffeeB
Servings two 9 x 5-inch loaves/16 slices each
INGREDIENTS:
4 cups all-purpose flour
1-3/4 cups sugar
1 (3.4 ounce) package instant lemon pudding mix
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 large eggs
1-1/4 cups milk
1 cup canola or vegetable oil
3 tablespoons lemon juice
1 teaspoon lemon extract
2 cups shredded zucchini
1/4 cup poppy seeds
1 tablespoon grated lemon peel
INSTRUCTIONS:————————————
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Grease two 9 x 5-inch loaf pans.
In a large bowl combine the flour with sugar, pudding mix, baking soda, baking powder and salt.
In another bowl whisk the eggs; add in milk, oil, lemon juice and extract; using a wooden spoon or spatula gently stir into dry ingredients just until moistened (do not over mix treat like a muffing batter).
Fold in the zucchini, poppy seeds and lemon peel.
Divide the batter evenly between the loaf pans.
Bake 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.
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This lemon loaf is delish! Not only is it moist and lemony, but it’s beautiful too because of the flecks of zucchini throughout. What a wonderful combination:)
I love these loaves of delciousness. So moist and flavorful too. I got 4 mini-loaves and 8 muffins instead of the two loaves. I wanted to make enough for sharing w/others. If you let these set awhile the lemon flavor will intensify. But, if you can’t wait…:-)
We love this recipe. I’ve already made it twice. So yummy