The Humpherys Family

Lemon Poppy Seed Zucchini Bread

Source  Internet
Recipe Added:  8/22/2012
4 cups flour
1 1/2 cups sugar
1 3.4 oz pkg instant lemon pudding
1 1/2 tsp baking soda
1 tsp ea baking powder, salt
4 eggs
1 1/4 cups milk
1 cup vegetable oil
3 Tbsp lemon juice + zest of 1 lemon
1 tsp lemon extract
2 cups shredded zucchini
1/4 cup poppy seeds
 Lemon Glaze
3 cups powdered sugar
Juice from 2 lemons
Preheat oven to 350F. Grease two 9x5 loaf pans. In a large bowl, mix together flour, sugar, pudding mix, baking soda, baking powder, and salt. In another bowl, mix together eggs, milk, oil, lemon juice, lemon extract and zest. Gently stir wet ingredients into the dry ingredients.

Fold in zucchini and poppy seeds. Pour batter evenly into loaf pans. Bake 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then remove from pans to cool completely.

Lemon Glaze  Whisk together powdered sugar and lemon juice until smooth. Pour evenly over the two loaves. Let glaze set, about 10 minutes.
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