Description
Lemony Zucchini Bread is a moist and flavorful quick bread that combines the freshness of zucchini with the bright taste of lemon. This recipe produces a tender and slightly sweet loaf perfect for breakfast or a snack. The natural moisture from the zucchini keeps the bread soft while the lemon adds a refreshing citrus note making each bite light and delicious. It is an easy to prepare recipe that brings together wholesome ingredients to create a delightful treat enjoyed by all ages.
Ingredients
4 cups of flour
1 1/2 cups of sugar
1 (3 1/2 ounce) package of instant lemon pudding mix
1 1/2 teaspoons of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
4 eggs
1 1/4 cups of milk
1 cup of vegetable oil
3 tablespoons of lemon juice
1 teaspoon of lemon extract
2 cups of shredded zucchini
1/4 cup of poppy seeds
2 teaspoons of grated lemon peel
Instructions
In a large bowl combine 4 cups of flour 1 1/2 cups of sugar 1 (3 1/2 ounce) package of instant lemon pudding mix 1 1/2 teaspoons of baking soda 1 teaspoon of baking powder and 1 teaspoon of salt
In another bowl whisk together 4 eggs 1 1/4 cups of milk 1 cup of vegetable oil 3 tablespoons of lemon juice and 1 teaspoon of lemon extract
Stir the wet ingredients into the dry ingredients just until moistened
Fold in 2 cups of shredded zucchini 1/4 cup of poppy seeds and 2 teaspoons of grated lemon peel
Pour the batter into two greased 9-inch by 5-inch by 3-inch loaf pans
Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean
Cool for 10 minutes before removing the loaves from the pans to wire racks to cool completely
Notes
Lemony Zucchini Bread
Avoid overmixing the batter to keep bread tender
Grate zucchini finely to ensure even moisture
Use room temperature ingredients for better texture
Cool completely before slicing to prevent crumbling
Add nuts for extra crunch and flavor if desired
- Prep Time: 20
- Cook Time: 50-55