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Lemony Zucchini Bread Recipe

Submitted by Rosemary Wilhelm, Versailles, MO

Rosemary enjoys collecting and trying out new recipes. "This zucchini bread is my favorite," she writes. "It was a blue-ribbon winner at the county fair."


  • 4 cups flour
  • 1½ cups sugar
  • 1 pkg. instant lemon pudding
  • 1½ tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 4 eggs
  • 1¼ cups milk
  • 1 cup vegetable oil
  • 3 Tbsp. lemon juice
  • 1 tsp. lemon extract
  • 2 cups shredded zucchini
  • ¼ cup poppy seeds
  • 2 tsp. grated lemon peel


In 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 in dry ingredients until moistened and fold in zucchini, poppy seeds, and lemon peel. Pour in two greased 9 x 5 loaf pans. Bake at 350 for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans.

Makes two loaves.