Okay folks, here’s another zucchini bread recipe. I found this in a copy of Tractor Supply’s “Out Here” magazine from 2012, I believe. I apologize that the bread is not sliced in this photo but I am baking for the winter. These loaves will be cooled, wrapped and put in the deep freeze so we can enjoy them in December. A reminder of the summer bounty is always nice in the middle of winter.

4 cups Flour ( I used King Arthur Unbleached White Wheat. It was on sale at the local Wally World.)
1 ½ cup Sugar
1 package Instant Lemon Pudding
1 ½ teaspoon Baking Soda
1 teaspoon Baking Powder (Rumsford has no aluminum in it)
1 teaspoon Sea Salt or Kosher Salt
4 Eggs
1 ¼ cup Milk, Half and Half or Buttermilk
1 cup Vegetable oil or Extra Light Olive Oil
3 tablespoons Lemon Juice, about 2 small Lemons
1 teaspoon Lemon Extract
2 cups shredded Zucchini, unpeeled
¼ cup Poppy Seeds
Lemon zest from 2 Lemons

Preheat oven to 350 degrees. Spray 2 loaf pans, 9×5, with non-stick spray or grease with oil.

In a large bowl combine flour, sugar, baking soda, baking powder and salt. In another larger bowl whisk eggs, milk, oil, lemon juice and lemon extract. Stir in dry ingredients until moistened and fold in zucchini, poppy seeds and lemon peel. Bake for 50 to 55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans.