This quick, easy-to-make, and moist bread is made with a great combination of zucchini, lemon, and poppy seeds.

Serves: 16 (2 loaves, 16 slices)

Preparation time: 25 minutes

Cooking time: 55 minutes

Ingredients:

1. 2 cups shredded zucchini

2. 3 tablespoons lemon juice

3. 2 teaspoons grated lemon zest

4. 1 teaspoon lemon extract

5. 1 ¼ cups 2%milk

6. 1 cup canola oil

7. ¼ cup poppy seeds

8. 4 large eggs

9.1 (3.4 ounces) package instant lemon pudding mix

10. 4 cups all-purpose flour

11. 1 ½ cups sugar

12. 1 ½ teaspoons baking soda

13. 1 teaspoon baking powder

14. 1 teaspoon salt

Directions:

1. Grease two 9 by 5-inch loaf pans with nonstick cooking spray and set aside.

2. Combine instant lemon pudding mix, flour, sugar, baking soda, baking powder, and salt in a large bowl.

3. Whisk together lemon juice, lemon extract, milk, oil, and eggs in another bowl.

4. Add milk mixture in flour mixture and fold in shredded zucchini, lemon zest, and poppy seeds.

5. Evenly divide zucchini batter between prepared loaf pans and bake at 350 degrees F for 55 minutes or until a toothpick inserted in the center comes out clean.

6. Remove loaf pans from oven and allow them to cool for 10 minutes then remove from the pans and transfer to wire racks to cool completely.