Somebody help me!  I’m cooking and I can’t stop!  So far today I have made chocolate chip muffins (from a mix, yes, sometimes I cheat!), a batch of spaghetti sauce to put in the freezer (on the blog under main dish), Chuck Wagon Cheeseburger Skillet (see post just prior to this one) and now this bread.  I’m going to have to start giving food away to the neighbors!  We haven’t cut into this bread yet but it smells divine!  My first love is chocolate but lemon runs a close second.  This is a Taste of Home recipe from the June/July 2007 magazine.

4 cups flour

1 1/2 cups sugar

1 (3.4 oz) package instant lemon pudding mix

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

4 eggs

1 1/4 cups milk

1 cup oil

3 tablespoons lemon juice (you can use the stuff in a bottle but it’s just as easy to squeeze some from a lemon which is much tastier!)

1 teaspoon lemon extract

2 cups shredded zucchini (like I’ve mentioned, I run mine through the food processor until it is almost liquid)

1/4 cup poppy seeds (this looked like a lot so next time I might try just 1/8 cup)

2 teaspoons grated lemon peel

Combine flour, sugar, pudding mix, baking soda, baking powder and salt in a bowl.  In another bowl, whisk eggs, milk, oil, lemon juice and extract.  Stir into dry ingredients just until moistened.  Fold in zucchini, poppy seeds and lemon peel.

Pour into 2 greased 9 x 5 x 3″ loaf pans.  Bake at 350 for 50 -55 minutes or until toothpick inserted near center comes out clean.  Cool 10 minutes before removing from pans to wire rack to cool completely.

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