Friday, June 14, 2013

Lemon Zucchini Poppy Seed Bread

This is some really tasty bread, and its also very easy to make!  I found the recipe from Taste of Home.  
Yes, those are Big Mr. J's fingers
trying to snatch a piece of
bread WHILE I am taking pictures!
The great thing about this recipe is that it makes 2 loaves; so you can freeze one to use later or if you are like my family, you can have another loaf waiting after one gets finished!
-4 cups flour
-1 1/2 cups sugar
-1 pkg. (3.4 ounces, I think my box was 3.something else) instant lemon pudding mix
-1 1/2 tsp baking soda
-1 tsp baking powder
-1 tsp salt
-4 eggs
-1 1/4 cup milk
-1 cup canola oil {I'm sure you could substitute apple sauce if you wanted}
-3 tbsp lemon juice
-1 tsp lemon extract
-2 cups shredded zucchini, squeezed dry {I used my frozen zucchini (looked like at least 4 cups before thawing) from last fall; I just thawed it in a colander and squeezed it dry; I think I prefer it to fresh for this recipe}
-1/4 cup poppy seeds
-2 tsp grated lemon peel, optional
1. Preheat oven to 350 degrees and lightly grease 2 loaf pans.
2. In a large mixing bowl combine eggs, milk, oil, lemon juice and lemon extract.  Beat to mix slightly.
3. Add baking powder, baking soda, salt, poppy seeds and zucchini (and lemon peel, if using).  Mix.
4. Add in flour and sugar.  Mix well.
5. Pour bread batter evenly between the two loaf pans.
6. Bake for 55-60 minutes.
7. Cool loaves in pans for 10 minutes, then remove to a wire rack to cool completely.
8. Enjoy on its own or with butter or honey!

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