Lemon Poppyseed Zucchini Bread

No matter how bad it is for you, I just love bread. And, I especially love sweet bread with my morning coffee. This Lemon Poppyseed Zucchini Bread is a perfect breakfast or snack option and it is super easy to make.

Course Bread

Cuisine American

Keyword lemon poppyseed quick bread, lemon poppyseed zucchini bread, zucchini bread

Prep Time 25

Cook Time 55

Total Time 1 20

Servings servings

Calories 230kcal

Author Jennifer

Ingredients

4 cups all-purpose flour
1 ½ cups granulated sugar
1 nox instant lemon pudding mix 3.4 oz.
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 large eggs
1 ¼ cups milk
1 cup vegetable oil
3 tablespoons lemon juice
1 teaspoon lemon extract
2 cups shredded zucchini about 2 medium sized zucchini's
¼ cup poppy seeds

Instructions

Preheat oven to 350F degrees. Spray two 9x5 loaf pan with nonstick spray. Set aside.
Shred two zucchini's using a food processor with shredder attachment.
In a large bowl, combine flour, sugar, pudding mix, baking soda, baking powder and salt.
In another bowl, whisk eggs, milk, oil, lemon juice and lemon extract.
Pour lemon mixture into dry ingredients and mix until JUST COMBINED! Do not OVER MIX!
Fold in zucchini and poppy seeds.
Pour zucchini bread mixture into prepared loaf pans and bake 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.

Notes

Freshly baked zucchini bread will last 1-2 days if you just leave it on your counter. However, if you store it properly, it can keep well for almost a week.
Yields 2 loaves, and nutrition is based on slicing each into 12 slices.

Nutrition