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Lemon Poppy Seed Zucchini Bread

Lemon Poppy Seed Zucchini Bread 4 c. flour
1 1/2 c. sugar
1 1/2 tsp. baking soda
1 tsp. baking powder
1 (3.4 oz.) box regular or sugar free instant lemon pudding
1 tsp. salt
1 1/4 c. milk
4 eggs or egg substitute equal to 4 eggs
1 c. vegetable oil
3 tbsp. lemon juice
2 tsp. lemon extract
2 tsp. lemon peel, grated
2 c. zucchini, peeled and shredded
1/4 c. poppy seeds

Preheat oven to 350 degrees. Grease two 9 x 5 x 3 inch loaf pans. In large bowl combine flour, sugar, baking sod, baking powder, lemon pudding and salt; set aside. In a mixing bowl on low speed combine milk, eggs, oil, lemon juice and lemon extract. Add dry ingredients and mix until moistened. Fold in lemon peel, zucchini and poppy seed. Pour into prepared pans and bake for 50 to 55 minutes or until a toothpick inserted into middle of breads comes out clean. Cool on wire racks for 10 minutes and than remove from pans to cool completely. Makes two loaves.

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