Lemon Poppy Seed Zucchini Muffies

Ingredients

• 4 cups flour
• 1 1/2 cups sugar
• 1 3.4 ounce package instant lemon pudding
• 1 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/4 cups milk
• 1 cup canola oil
• 4 eggs
• 3 tablespoons lemon juice
• 1 teaspoon lemon extract
• 2 cups shredded zucchini
• 1/4 cup poppy seeds
• 2 teaspoons lemon zest

Instructions

1. 1

   Preheat oven to 350 degrees F. Line muffin tin with paper liners, grease muffin top pan and loaf pan.

2. 2

   In a large mixing bowl, combine all the dry ingredients.

3. 3

   In another mixing bowl, mix together the milk, oil, eggs, lemon juice and extract.

4. 4

   Fold in the zucchini, poppy seeds, and lemon zest.

5. 5

   Pour into muffin tins, muffin top tins, or loaf pans. (for the muffins and muffin tops, fill 3/4 full. I like to use an ice cream scoop.)

6. 6

   Bake muffins for 18-22 minutes, muffin tops for 9-12 minutes, and loaves for 50-60 minutes until toothpick comes out clean. Allow muffins and muffin tops to cool in pan for 5 minutes before removing onto a cooling rack. Bread loaf needs to cool completely in pan before removing.