Lemony Zucchini Bread

This quick bread really reminds me of Spring.  It’s sunny and light, with flecks of green.  The intense lemony flavor comes from a quadruple hit – lemon pudding mix, lemon juice, lemon extract, and lemon zest.  It sounds like overkill, but trust me, it’s far from tasting like Pledge.  Zucchini and the pudding mix help to make it very moist and keep the calorie cout low.  Vegetable oil instead of butter helps to lower the fat.  With skirts, dresses, and bathing suits on the way, this bread is a much better dessert option than this.  And it’s a quick bread – i.e. SUPER easy to make

This recipe makes 2 large loaves.  You could certainly halve it, but since it freezes well, you might want to make the full amount.  I usually do 1 large loaf, and 4 mini loaves.  The mini breads are great to give away.  (or bring into work, where a co-worker can like it so much she’ll stash the remaining small hunk in her cabinet, ahem)

Lemony Zucchini Bread – adapted from Taste of Home (not sure what issue)

• 3 cups all-purpose flour
• 1 cup whole wheat flour
• 1 1/2 cups sugar
• 1 package (3.4 oz.) instant lemon pudding mix
• 1 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 4 eggs
• 1 1/4 cups 2% milk
• 1 cup vegetable oil
• 3 tbp. lemon juice
• 1 tsp. lemon extract
• 2 cups shredded zucchini
• 2 tsp. grated lemon zest

Preheat oven to 350°.  In a large bowl, whisk the flours, sugar, pudding mix, baking soda, baking powder, and salt.  In a medium bowl, whisk the eggs, milk, oil, lemon juice, and extract.  Stir into the dry ingredients until just moistened (will be lumpy).  Fold in the zucchini and lemon zest.

Pour into two greased (I usually brush with vegetable oil) 9″ x 5″ loaf pans.  Bake for 50-55 min., or until a toothpick inserted near the center comes out clean.  Cool for 10 min. before removing from pans to wire racks to cool completely.