Lemony Zucchini Bread
"Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. Recipe is from Taste of Home."
photo by Jonathan Melendez
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Yields:
-
2 loaves
- Serves:
- 16
ingredients
- 4 cups flour
- 1 1⁄2 cups sugar
- 1 (3 1/2 ounce) 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 zucchini, shredded
- 1⁄4 cup poppy seed
- 2 teaspoons lemon peel, grated
directions
- In 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 2 greased 9-inch by 5-inch by 3-inch loaf pans.
- Bake at 350 degrees 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.
Questions & Replies
-
Seriously, pudding mix? With all those fresh and real ingredients, why use a processed mix?
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Can I use almond milk or soy milk?
Reviews
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Delicious! Really fresh-flavoured, with a fluffy texture. I made muffins, because they're more functional for my family (although I've made the recipe in loaf form as well). I used half all purpose flour and half whole wheat. I baked my 30 standard sized muffins for 23 minutes plus my 36 mini muffins for 14 minutes. My children love these too! -
YUM! This bread was so good, it is the third time I am making it this summer. Thanks for sharing :) This time I am going to skip the poppy seeds and add blueberries.
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VERY NICE bread with a mild lemon flavor. I made 1 loaf using: 1 cup whole wheat flour, 1 cup unbleached all-purpose flour, 1/4 cup sugar, 1/2 cup Splenda granular, 1oz sugar-free instant lemon pudding, 1% milk, 1/4 cup vegetable oil, 1/4 cup unsweetened applesauce and all else the same. I think it adapted well, perhaps a little heartier and it doesn't taste lighter. Made for 1-2-3 hit wonders. -
Delicious bread! The lemon flavor was delicious. It makes a ton and you'll be so glad it does! -
This was easy to make and it is very good. I halved the poppy seeds as one other reviewer suggested. I also made a lemon glaze for the top of the loaf from icing sugar and a little limoncello. Thanks for this Lainey.
see 9 more reviews
Tweaks
-
I used one large 13x4 loaf pan instead of two. It baked slightly longer for that reason but it worked out perfectly!
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Excellent bread that incorporates summer flavors of lemon and zucchini. I've made this now twice and like that it produces 2 loaves. The first time I baked it, I followed the recipe to a 'T' and the second time I made a few changes/additions. I didn't have any lemons around, so I made it without the juice, but I did have dried lemon peel. I also added a tsp of ground ginger and 2 tsp of cinnamon just to give her a full body flavor. I love the lemon pudding in the recipe because it makes the bread nice and moist. I plan on making this again this summer and will add a lemon glaze to the top AND substitute blueberries for the zucchini. Thank you for this delicious bread!
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
