Found this online. Yummy!
4 c flour
1 1/2 c sugar
1 package (3.4 oz) lemon pudding mix
1 1/2 t baking soda
1 t baking powder
1 t salt
4 eggs
1 1/4 c milk
1 c oil (or butter or applesauce)
3 T lemon juice
1 t lemon extract
2 c shredded zucchini
2 t grated lemon zest (opt)
Preheat oven to 325 (350 if using glass cookware). In a bowl, mix together eggs, milk, juice, oil and extract. Add dry ingredients and mix until just moistened. Add zucchini and zest. Mix.
Pour into 2 bread loaf pans, or 24 cupcake pans. Bake for 50 mins (loaf) or about 20 mins (cupcakes), or until done. Remove from oven and let sit in pan for 5-10 minutes, then turn out onto wire cooling rack(s) and let cool completely.
4 c flour
1 1/2 c sugar
1 package (3.4 oz) lemon pudding mix
1 1/2 t baking soda
1 t baking powder
1 t salt
4 eggs
1 1/4 c milk
1 c oil (or butter or applesauce)
3 T lemon juice
1 t lemon extract
2 c shredded zucchini
2 t grated lemon zest (opt)
Preheat oven to 325 (350 if using glass cookware). In a bowl, mix together eggs, milk, juice, oil and extract. Add dry ingredients and mix until just moistened. Add zucchini and zest. Mix.
Pour into 2 bread loaf pans, or 24 cupcake pans. Bake for 50 mins (loaf) or about 20 mins (cupcakes), or until done. Remove from oven and let sit in pan for 5-10 minutes, then turn out onto wire cooling rack(s) and let cool completely.
