Zucchini Lemon Poppyseed Bread Recipes

Steps:

• 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 zest. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
• Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds; stir to combine. Add flour, baking powder, cinnamon, and salt; mix thoroughly. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 1 hour.

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, combine flours, soda, powder, cinnamon & poppy seeds; set aside.
• In a large bowl, combine sugar, eggs, oil, milk, lemon juice, zest & salt.
• Mix dry ingredients into wet until combined.
• Stir in shredded zucchini.
• Divide batter into 2 regular-sized greased and floured loaf pans (I make a parchment paper sling longways in the pans to help the breads come out more easily).
• Bake for approximately one hour, turning temp down to 350 for last 15 minutes or so if loaves are getting too brown.
• Cool for 10 minutes in pans, then place on a rack to cool completely.