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Lemony Zucchini Bread

 Lemony Zucchini Bread
Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread from Carol Funk. She's a field editor from Richard, Saskatchewan.
32 ServingsPrep: 25 min. Bake: 50 min. + cooling

Ingredients

  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups sugar
  • 1 package (3.4 ounces) 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 canola oil
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon extract
  • 2 cups shredded zucchini
  • 1/4 cup poppy seeds
  • 2 teaspoons grated lemon peel

Directions

  • 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 peel.
  • Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° 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. Yield: 2 loaves (16 slices each).

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Lemony Zucchini Bread (continued)

Nutritional Facts: 1 serving (1 slice) equals 187 calories, 8 g fat (1 g saturated fat), 28 mg cholesterol, 195 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.