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Old 03-09-2012, 01:14 PM
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Default Lemony Zucchini Bread

Lemony Zucchini Bread

4 cups 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 vegetable oil
3 tablespoons lemon juice
1 teaspoon lemon extract
2 cups shredded zucchini
1/4 cup poppy seeds
2 teaspoons grated lemon peel
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 by 3-inch loaf pans. Bake at 350 for 50 to 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.


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