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.
Author: Garnish and Glaze
13.4 ounce package instant lemon pudding
1 1/2teaspoonbaking soda
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.