Here’s my version, with a huge nod to Laura at RMK, of course!
- 4 cups flour
- 1 1/2 cups sugar (I did half sugar, half Splenda)
- 1 package sugar-free vanilla pudding mix
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- sprinkle of salt
- 2 eggs
- 3/4 cup plain nonfat Greek yogurt*
- 1 cup milk**
- 1/2 cup vegetable oil
- Juice of 1 lemon
- 1 teaspoon lemon extract
- zest of 1 lemon
- 1 medium-to-large zucchini, grated
- Poppy seeds as desired
Happy baking!