Lemon Zucchini Bread

October 23, 2008

Hey! save me some bread!

1 1/2 c. sugar

4 c. all-purpose flour

1 small box instant lemon pudding

1 1/2 t. baking soda

1 t. baking powder

1 t. salt

4 eggs

1 1/4 c. milk

1 c. canola oil

2 T. lemon juice

1 t. lemon extract

2 c. zucchini, shredded

1/4 c. poppy seeds

1 t. lemon peel

In a large mixing bowl, combine flour, sugar, baking soda, baking powder and salt. In another bowl, combine eggs, milk, oil, lemon juice and lemon extract. Stir into dry ingredients until just moistened. Fold in zucchini, lemon peel and poppy seeds. Pour into a 2 greased 9" loaf pans and bake 50 minutes at 350* or until toothpick clean. Cool 10 minutes before removing.

42* sunny, watching "Wife Swap."

Try using a lid from a large jar, such as peanut butter covered with plastic wrap to shape hamburger patties