Lemon Poppy Seed Zucchini Quick Loaf *

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The one and only ZUCCHINI plant in Pam’s garden
is very, very productive!  This makes me want
to find all kinds of ways to use what it’s putting out!
I LIKE Lemon!
I LIKE Poppy Seed!
I LIKE Zucchini!
I LIKE Bread!
So,… I put ’em all together and have this!!


  • 4 cups all-purpose flour
  • 1 and 3/4 cups sugar
  • 1 (3.4 ounce) package instant lemon pudding mix
  • 1 and 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt


  • 4 large eggs
  • 1 and 1/4 cups milk (I used whole milk)
  • 1 cup canola or vegetable oil (I used “Smart Balance” oil blend)
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon extract


  • 2 cups shredded zucchini  (If using larger zucchini, cut lengthwise and scrape out the seeds and fibrous “stuff”, then grate.  I did not peel it.)
  • 1/4 cup poppy seeds
  • 1 tablespoon grated lemon peel


  • Preheat panggangan to 350-degrees
  • Set panggangan rack to second-lowest position
  • Grease two 9 x 5-inch loaf pans (I also put a piece of parchment paper in the bottom of each.)
  • In a large bowl combine the flour, sugar, dry pudding mix, baking soda, baking powder and salt.  Set aside.
  • In another bowl, first whisk the eggs; add milk, oil, lemon juice and lemon extract. Whisk together.
  • Using a wooden spoon or spatula, gently stir the “wet ingredients” into dry ingredients JUST until moistened.  (Like when making muffins, do NOT over mix this batter.)
  • Fold in the grated zucchini, poppy seeds and lemon peel.
  • Bake for 50-55 minutes or until a toothpick or thin wooden skewer inserted near the center comes out clean.  In my oven, I needed to bake these two loves for about 1 hour (or 60 minutes).
  • Cool for 10 minutes before removing from pans to wire racks to cool completely.

* This recipe comes from the website of Kittencal’s Kitchen (a while back, when I sent her an e-mail and asked if I could make some of her recipes and post them in this blog, she wrote back and said “yes”.   Thanks, Kitten Cal!

Today, while making this, I thought of Wayne’s late Aunt Alma–
I think she was ‘the’ expert when it came to making any
 kind of poppy seed cake and, of course, her
poppy seed Czech-style Kolache pastries.

                                  M-M-M, goooooood!

Today, before my little helper friend got the word
“zucchini” down, she said to me, “I’ve never
had ‘zoonie’ bread before!”
Actually, …me neither! (LOL!!)

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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