You can make 24 muffin tins, 24 muffin top tins, or 2 loaf pans. You can also do a combination like I did and make 6 muffins, 6 muffin tops, and 1 loaf.
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Servings: 24
Author: Garnish and Glaze
Ingredients
4cupsflour
1 1/2cupssugar
13.4 ounce package instant lemon pudding
1 1/2teaspoonbaking soda
1teaspoonbaking powder
1teaspoonsalt
1 1/4cupsmilk
1cupcanola oil
4eggs
3tablespoonslemon juice
1teaspoonlemon extract
2cupsshredded zucchini
1/4cuppoppy seeds
2teaspoonslemon zest
Instructions
Preheat oven to 350 degrees F. Line muffin tin with paper liners, grease muffin top pan and loaf pan.
In a large mixing bowl, combine all the dry ingredients.
In another mixing bowl, mix together the milk, oil, eggs, lemon juice and extract.
Fold in the zucchini, poppy seeds, and lemon zest.
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.)
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.