Luscious Lemon

I wanted to make something for our realtor since he's been so awesome, so last Friday I kicked off my morning with some baking by fashioning some luscious Lemon Poppyseed Zuchinni bread. Luckily the batter made about twice as much as I'd anticipated, so there were some leftovers for some friends, and us too:)

Even though lemon poppy seed and zuchinni is kind of an odd combo, this bread was delicious. It was amazingly moist and cakelike. You couldn't even tell that there was zuchinni in the bread at all except for some tell-tale green flecks. I topped it off with a little leftover cream cheese frosting that I had in the fridge made into a glaze.

Wrapped up all Suzy Homemaker style...

Luscious Lemon Poppy Seed Zucchini Bread

• 2 c. flour
• 2/3 c. sugar
• 1 (1 oz-4 servings) sugar free instant lemon pudding
• 3/4 tsp. baking soda
• 1/2 tsp. baking powder
• 2 eggs
• 3/4 c. skim milk
• 1/4 c. vegetable oil
• 3 tbs.lemon juice
• 1 c. shredded zucchini
• 2 tbs. poppy seeds
• 1 tsp. lemon zest

Whisk together eggs, milk, oil and lemon juice. Add flour, sugar, pudding mix, baking soda and baking powder. Stir until just moistened. Add zucchini, poppy seeds and lemon zest. Pour batter into 4 mini loaf pans sprayed with cooking spray. Bake at 350 degrees for 20 minutes.
Makes 4 mini loaves.