Lemony Zucchini Bread

4 cups all-purpose flour

1 1/2 cups sugar

1 (3.4 oz.) pkg. instant lemon pudding mix

1 1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

4 eggs

1 1/4 cups 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 9x5x3 loaf pans. Bake at 350F for 50-55 minutes for until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Yield: 2 loaves