Lemony Zucchini Bread

“Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.” —Field Editor Carol Funk, Richard, Saskatchewan.

Lemony Zucchini BreadTaste of Home
Servings Prep Time Cook Time
2loaves (16 slices each) 25minutes 50minutes + cooling
Servings Prep Time
2loaves (16 slices each) 25minutes
Cook Time
50minutes + cooling
Portions: loaves (16 slices each)
Portions: loaves (16 slices each)
  1. 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.
  2. 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.
Recipe Notes

Nutrition Facts
1 slice: 187 calories, 8g fat (1g saturated fat), 28mg cholesterol, 195mg sodium, 25g carbohydrate (12g sugars, 1g fibre), 3g protein.