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"The belly rules the mind."--Spanish Proverb

Lemony-Zucchini Bread Recipe

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This recipe for Lemony-Zucchini Bread is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 C. flour
1-1/2 C.sugar
3.4 oz. package Instant lemon pudding mix
1-1/2 tsp.baking soda
1 tsp. baking powder
1 tsp. salt
4 eggs
1-1/4 C. milk
1 C. oil
3 Tbsp. lemon juice
1 tsp. lemon extract
2 C. shredded zucchini
1/4 C. poppy seeds
2 tsp. grated lemon peel
Directions:
Directions:
In a large bowl, combine flour, sugar, pudding mix, baking soda, baking powder and salt.
In another bowl, whisk eggs, milk, oil, lemon juice and extract.
Stir into dry ingredients until just moistened. Fold in the zucchini, poppy seeds and lemon peel.
Pour into two greased 9x5x3 inch loaf pans. Bake at 350º 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 rack to cool completely.
Number Of Servings:
Number Of Servings:
2 Loaves

 

 

 

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