Luscious Lemon Poppyseed Zucchini Mini Loaves

Photo: Emily@the Experimentarian

Ingredients

2 cups flour

2/3 cup sugar

1 (1 oz-4 servings) sugar free instant lemon pudding

3/4 teaspoon baking soda

1/2 teaspoon baking powder

2 eggs

3/4 cup skim milk

1/4 cup vegetable oil

3 tbs.lemon juice

1 cup shredded zucchini

2 tbs. poppy seeds

1 teaspoon lemon zest

Preparation

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.

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About

You can't even tell this bread has been modified to be healthier, nor would you guess there is any zucchini in there without the telltale green specks! This bread is very moist and tender. I added a cream cheese glaze to make it a little better :)

For the lemon juice, I just juiced the whole lemon I grated the zest from, for convenience.