Lemony Zucchini Bread
“Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.” —Field Editor Carol Funk, Richard, Saskatchewan.
| Servings | Prep Time | Cook Time |
| 2loaves (16 slices each) | 25minutes | 50minutes + cooling |
| Servings | Prep Time |
| 2loaves (16 slices each) | 25minutes |
| Cook Time |
| 50minutes + cooling |
Ingredients
- 4 cups all-purpose flour
- 1-1/2 cups sugar
- 1 package instant lemon pudding mix 3.4 ounces
- 1-1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 large eggs room temperature
- 1-1/4 cups 2% milk
- 1 cup canola oil
- 3 tbsp lemon juice
- 1 tsp lemon extract
- 2 cups shredded zucchini
- 1/4 cup poppy seeds
- 2 tsp grated lemon zest
Portions: loaves (16 slices each)
Units:
|
Ingredients
Portions: loaves (16 slices each)
Units:
|
Instructions
- In a 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 zest.
- Pour into 2 greased 9x5-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Recipe Notes
Nutrition Facts
1 slice: 187 calories, 8g fat (1g saturated fat), 28mg cholesterol, 195mg sodium, 25g carbohydrate (12g sugars, 1g fibre), 3g protein.
