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Zucchini Lemon Loaf




Source of Recipe


Country Cooking Cookbook


List of Ingredients




4 cups flour
1 tbsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3 1/2 oz. pkg. instant lemon pudding
4 eggs
1 1/2 cups sugar
1 1/4 cup oil
1 1/4 cup milk
1 lemon, juice and grated rind
1 tsp. lemon extract
2 cups grated zucchini
1/2 cup poppy seed or nuts

Recipe



Grease and line 3-3x57x13 cm loaf pans. Into a large bowl, measure dry ingredients. In seperate bowl, beat eggs, sugar, oil, milk, lemon juice, lemon rind, and lemon extract. Make a well in the center of the flour mixture. Pour egg mixture into well. Add zucchini and poppy seed. Stir until moist. Pour into loaf pans. Bake at 325 degrees for 65 minutes. This loaf freezes well, is moist and delicious.

Makes 3 loaves.