Lemony Zucchini Bread

Lemon Pudding Mix and zucchini make this a very moist quick bread. Thank you Taste of Home

4 cups flour
1½ cups sugar
1 pkg. instant lemon pudding
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
4 eggs
1¼ cups milk
1 cup vegetable oil
3 Tbsp. lemon juice
1 tsp. lemon extract
2 cups shredded zucchini
¼ cup poppy seeds
2 tsp. grated lemon peel

• Preheat oven 350
• In large bowl, combine flour, sugar, pudding mix, baking soda, baking powder, and salt. 
• In another bowl, whisk eggs, milk, oil, lemon juice, and extract. 
• Stir in dry ingredients until moistened
• Fold in zucchini, poppy seeds, and lemon peel. 
• Pour in two greased 9 x 5 loaf pans. 
• Bake for 50-55 minutes or until a toothpick comes out clean. 
• Cool for 10 minutes before removing from pans.