Lemon Zucchini Bread~ Best Ever!

OMG, If you have Zucchini coming out year ears or have been given some of a surplus, This is the bread to make! It is moist and delicious with a delicate Lemon flavor. Yummmmmm!

Preheat oven to 350 degrees F.

3 Eggs
1 C. canola oil
1 1/2 C. sugar~ (Sugar can be reduced to 1 C.)
The juice and grated rind of 1 lemon
2 C. grated zucchini
3 1/4 C Flour
1 tsp. salt
1tsp. baking powder
1 tsp. baking soda
1/2 C. Coconut
1 box of Lemon Instant pudding -(prepared as Directed)
1 C walnuts -Chopped
confectioners sugar as a sprinkle if desired.

Directions:
In a large bowl add eggs, oil, until mixed. Add sugar, lemon flavoring, Lemon Juice and rinds.
Mix.
Sift together baking powder, baking soda, flour, and salt.
blend with lemon mixture, Fold in coconut, Pudding mixture and nuts.

Bake 1 Hour Remove and cool. Batch has been tested for doubling and even tripling

This was from Three Renaissance cookbook By Dorothy Schetter

Todays dessert Mmmmm Lemon Bars

INGREDIENTS:
crust
1 cup butter
1/2 cup confectioners sugar
2 cups all-purpose flour
1/2 teaspoon salt

Filling
4 eggs, beaten until fluffy
2 cups sugar
5 tablespoons lemon juice
2 tablespoons grated lemon rind
Confectioners sugar for topping

DIRECTIONS:
Preheat oven to 300.
In a large bowl, cream together
butter and confectioners sugar; then blend in flour
and salt.
Press mixture down in a flat buttered cookie
pan. Bake at 300 for 20 minutes.

While crust is baking,
in a medium bowl blend together eggs, sugar, lemon
juice and rind. Pour over crust.
Raise temperature to 350
and bake for an additional 15-20 minutes at 350.
Remove from oven and let cool. When cooled, sprinkle
generously with additional powdered sugar.