We recently got a bunch of organic zucchini from my aunt. Whenever I think of zucchini I think about this delicious zucchini bread served at our local salad place. This isn't that recipe, but it comes fairly close.
Zucchini Bread
(adapted from Paula Deen | makes 2 loaves)
ingredients
Zucchini Bread
(adapted from Paula Deen | makes 2 loaves)
ingredients
- 3 1/4 cups all-purpose flour
- 1 1/2 tsp salt
- 1 tsp ground nutmeg
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 2 cups sugar -- original recipe calls for 3 cups, but that's just asking for diabetes
- 1 cup vegetable oil
- 4 eggs, beaten
- 1/3 cup water
- 2 cups grated zucchini
- 1 tsp lemon juice
- 1 cup chopped walnuts or pecans
- Preheat oven to 350F. Grease 2 standard loaf pans with nonstick spray.
- In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
- In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.
- Mix wet ingredients into dry, add nuts and fold in.
- Bake in 2 standard loaf pans for 1 hour, or until a tester comes out clean. You can also bake in 5 mini loaf pans for about 45 minutes.