Lemony Zucchini Bread
Course
Bread/Baked Goods
Cuisine
American
Servings
2
loaves
Servings
2
loaves
Ingredients
4
cups
flour
1 1/2
cups
sugar OR 9 tablespoons of stevia sweetener
1
package
3.4 oz package instant lemon pudding mix
1 1/2
teaspoons
baking soda
1
teaspoon
baking powder
1
teaspoon
salt
4
eggs
beaten
1 1/4
cups
milk
1
cup
melted coconut oil
3
tablespoons
lemon juice
1
teaspoon
lemon extract
2
cups
zucchini
shredded
3
tablespoons
poppy seeds
2
teaspoons
lemon peel
grated
Instructions
Heat oven to 350.
In a large bowl, whisk together first six ingredients.
In a separate medium bowl, combine eggs, milk, coconut oil, lemon juice and lemon extract.
Stir egg mixture into dry ingredients until combined.
Stir in zucchini, poppy seeds and lemon peel until combined.
Evenly pour mixture into 2 greased 9×5-inch loaf pans.
Bake about 1 hour or until knife comes out clean from center.
Cool before cutting.