Lemon Poppy Seed Zucchini Bread

Name: Lemon Poppy Seed Zucchini Bread
Total time: 75
Yield: 24
Ingredients: 3 eggs; 2 cups shredded zucchini; 1 ⅔ cups white sugar; ¾ cup vegetable oil; 2 teaspoons lemon extract; 2 teaspoons poppy seeds; 1 teaspoon baking soda; 3 cups all-purpose flour; 1 ½ teaspoons baking powder; 1 teaspoon ground cinnamon; 1 teaspoon salt

Recipe by Diana Karolak from allrecipes.com

1 Hr. 15 Mins.

Ingredients

24 servings

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3 eggs
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2 cups shredded zucchini
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1 ⅔ cups white sugar
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¾ cup vegetable oil
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2 teaspoons lemon extract
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2 teaspoons poppy seeds

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1 teaspoon baking soda
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3 cups all-purpose flour
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1 ½ teaspoons baking powder
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1 teaspoon ground cinnamon
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1 teaspoon salt

Instructions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds; stir to combine. Add flour, baking powder, cinnamon, and salt; mix thoroughly. Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 1 hour.