Ingredients
4 cups all-purpose flour1-1/2 cups sugar1 package (3.4 ounces) instant lemon pudding mix1-1/2 teaspoons baking soda1 teaspoon baking powder1 teaspoon salt4 large eggs, room temperature1-1/4 cups 2% milk1 cup canola oil3 tablespoons lemon juice1 teaspoon lemon extract2 cups shredded zucchini1/4 cup poppy seeds2 teaspoons grated lemon zest
Preparation
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.
Pour into 2 greased 9x5-in. loaf pans. Bake at 350° 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.
