Zucchini Season

I had no place else to stack my zucchinis the other day so I put them on the hearth by our wood burning stove. I figured it was appropriate considering when I was younger at home my mom used to grow so many zucchini plants that we would have to carry the zucchini's in like wood in our arms.
Last year in our own garden we had one pathetic plant and it produced NOTHING. So this year I said I wasn't going to have that happen again-and it has not. I wouldn't say I am a huge zucchini fan but I do have a couple of favorite recipes. One of which I am going to share with you: Lemon Poppy seed Zucchini Bread. This is moist and delicious and a great way to use up these babies should you have a stack somewhere in your house.

Lemon Poppy seed Zucchini Bread

4 cups flour

1 1/2 cups sugar

1 package (3.4 ounce) instant lemon pudding

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 shredded zucchini

1/4 cup poppy seeds

2 tsp fresh grated lemon zest.

In a large bowl, combine the flour, sugar, pudding mix,baking soda, baking powder and salt. In another bowl which the eggs, milk, oil, lemon juice, and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon zest. Pour into greased loaf pans and bake at 350 for 50-55 minutes or until tooth pick inserted comes out clean. Cool 10 minutes before removing from pans. Makes 2 large loaves or 3 small.

This seems to have a lot of lemon in it but is not overly lemony at all. Enjoy!!