Lemon Poppy Seed Zucchini Bread

You know how sometimes in life,  when one stressful thing happens, a whole bunch of other stressful things happen right at the same time, and you kind of loose a handle on things and start to wonder what it feels like to be "normal"? And you start feeling detached, kinda like you are watching yourself from outside your body and that things are happening faster than you can process them? And all you want to do is curl up on the couch, eat chocolate, watch re-runs of Psych, ignore the ringing phone, and pretend like no one will care if you don't feed them or provide them with clean laundry? Yah, I'm having a week like that. Fun times people, fun times.

Thankfully I still have a stash of recipes hidden in the recesses of my computer that I haven't shared with you yet. This Lemon Poppy Seed Zucchini Bread is one of them. My mom brought us a loaf, and I loved it so much I made sure I got the recipe. I'm a huge fan of lemon, and this is a great way to indulge my lemon cravings and get rid of some extra zucchini. It's a win win situation! If you try it, let me know how your family likes it.

Lemon Poppy Seed Zucchini Bread
4 cups flour
1 1/2 cups sugar
1 3.4oz 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 oil
3 Tbsp lemon juice
1 tsp lemon extract
2 cups peeled, shredded zucchini
1/4 cup poppy seeds
2 tsp lemon zest

Combine flour, sugar, pudding mix, soda, baking powder, and salt in a large mixing bowl. Set aside. In a small mixing bowl, whisk together eggs, milk, oil, lemon juice, and extract. Add to dry ingredients and stir gently. Add zucchini, poppy seeds, and lemon zest. Stir till just combined. Pour into two 9×5" loaf pans that have been well greased and floured. Bake at 350° for 50-55 minutes. Cool 10 minutes in pans before removing to cooling racks.
-Makes 2 loaves

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