Lemon Zucchini Bread

4 cups all-purpose flour
1-1/2 cups sugar
1 package (3.4 ounces) instant lemon pudding mix
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 eggs
1-1/4 cups milk
2/3 cup vegetable oil
1/3 cup lemon juice
2 teaspoons lemon extract
2 cups shredded zucchini
2 teaspoons grated lemon peel

In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini and lemon peel. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.

Glaze:
2 tablespoons lemon juice
1-2 tablespoons lime juice (to taste)
2 tablespoons water
1 tablespoon melted butter
1/2 teaspoon lemon extract
3/4 cup sugar

Combine and brush over slightly cooled loaves, repeat until glaze is gone.