Lemon Zucchini Bread–           

Another great recipe, you can't even tell this is zucchini bread! Thanks Kris!

4 cups all-purpose flour                      4 eggs

1-1/2 cups sugar                                 1 1/4 cups milk

 1 package (3.4 ounces) instant lemon pudding mix

1 cup vegetable oil                             3 T lemon juice

1 1/2 tsp baking soda                          1 tsp lemon extract

1 tsp baking powder                           2 cups shredded zucchini

1 tsp salt                                              1/4 cup poppy seeds

 2 tsp grated lemon peel

 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 peel. Pour into two greased

9in x5in x3 in  loaf pans. Bake at 350 degrees for 50-55 minutes or until a toothpick  inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

 Yield: 2 loaves