Lemony Zucchini Bread

with The Jungle Farm’s Zucchini

4 cups flour

1.5 cup sugar

1 package instant lemon pudding mix

1.5 tsp baking soda

1 tsp baking powder

1 tsp salt

4 eggs

1.25 cup milk

1 cup vegetable oil

3 tbsp lemon juice

1 tsp lemon extract

2 cups shredded zucchini

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 9” x 5” x 3” loaf pans. Bake at 350F for 50 –55 minutes or until a toothpick inserted near the centre comes out clean.