Lemony Zucchini Bread

• 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 large eggs, room temperature
• 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 zest

1. 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 zest.
2. Pour into two greased 9x5-in. loaf pans. Bake at 350u0b0 for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

allpurpose, sugar, baking soda, baking powder, salt, eggs, milk, canola oil, lemon juice, lemon, zucchini, poppy seeds, lemon zest

Taken from www.tasteofhome.com/recipes/lemony-zucchini-bread/ (may not work)