Description
Soft and moist lemon zucchini bread with poppy seeds, fresh lemon juice, lemon zest, and instant pudding mix.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 package (3.4 oz) instant lemon pudding mix
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 4 eggs
- 1 1/4 cups milk
- 1 cup vegetable oil
- 3 tbsp lemon juice
- 2 cups shredded zucchini
- 1/4 cup poppy seeds
- 1 tbsp lemon zest
Instructions
- Preheat oven to 325°F and prepare loaf pans with parchment paper.
- Combine flour, sugar, pudding mix, baking soda, baking powder, and salt in a large bowl.
- Whisk eggs, milk, oil, and lemon juice in a separate bowl.
- Add wet ingredients to dry ingredients and stir gently.
- Fold in zucchini, poppy seeds, and lemon zest until combined.
- Pour batter into prepared pans.
- Bake large loaves for 50 to 55 minutes or mini loaves for 30 to 35 minutes.
- Cool in pans for 10 minutes, then transfer to wire racks.
Notes
- Do not overmix the batter.
- Use fresh lemon juice for best flavor.
- Store in an airtight container for freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 253
- Sugar: 14
- Sodium: 227
- Fat: 11
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0.04
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 29