Monday, April 19, 2010

Lemon Zucchini Bread

Wouldn't change a thing about this recipe! I think I got it a year or two ago from Taste Of Home. Its a nice change up from traditional banana bread and if you have it, you can substitute whole wheat flour. I like to use half whole wheat and half regular white flour.

What You Need:
4 cups all-purpose flour
1 1/2 cups sugar
1 small 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 shredded zucchini
1/4 cup poppy seeds
2 teaspoons grated lemon peel

For the zucchini, I use either the food processor or grater and then place in a strainer to drain some of the water. While this sits to drain, in a large bowl, combine flour, sugar, dry pudding mix, baking soda, baking powder and salt. In a separate bowl, whisk the eggs, milk, oil, lemon juice and lemon extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon peel. Pour into two greased 9x5x3 loaf pans. Bake at 350 degrees for 50-55 minutes or until a tester inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cook completely. Yield: 2 loaves

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