| This recipe is liked by 0 person(s). |
BREAD - lemony zucchini
Nb persons: 0
Yield: 2 loaves (16 slices each)
Preparation time:
Total time:
Source:
| TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling MAKES: 32 servings Ingredients | |
| 4 cups | all-purpose flour |
| 1-1/2 cups | sugar |
| 1 package (3.4 ounces) | instant lemon pudding mix |
| 1-1/2 teaspoons | baking soda |
| 1 teaspoon | baking powder |
| 1 teaspoon | salt |
| 4 | eggs |
| 1-1/4 cups | milk |
| 1 cup | canola oil |
| 3 tablespoons | lemon juice |
| 1 teaspoon | lemon extract |
| 2 cups | shredded zucchini |
| 1/4 cup | poppy seeds |
| 2 teaspoons | grated lemon peel |
Add to Shopping List
Nutritional Facts
1 slice: 187 calories, 8g fat (1g saturated fat), 28mg cholesterol, 195mg sodium, 25g carbohydrate (12g sugars, 1g fiber), 3g protein.
Directions
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 peel.
Pour into two greased 9x5-in. loaf pans. Bake at 350° 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. Yield: 2 loaves (16 slices each).
Originally published as Lemony Zucchini Bread in Taste of Home June/July 2007, p5
Pulled Pork Chili - Kraft Recipes
served by Kraft
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe