Recipe: Zucchini Bread


If you like your zucchini bread moist and
slightly green, you'll want to increase the amount of
grated zucchini to at least 3 cups.

I. Love.
Zucchini Bread. Love. Love. Love. So I’m excited to make a few
loaves of it today, pop some in the deep freeze, and enjoy a little
bit of summer for a few more weeks. This recipe originates from
A certain cook who remain namelessPaula
Deen
, but has been slightly modified to include
ingredients and tips from Mom’s Zucchini Bread at allrecipes.com.
INGREDIENTS:
  • 3
    1/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon
    ground nutmeg
  • 2 teaspoons
    baking soda
  • 1 teaspoon
    ground cinnamon
  • 2-3 cups sugar (try going half
    brown, half white; or reduce sugar by half and add other half as
    applesauce: 1/2c brown sugar, 1/2c white sugar 1 c apple
    sauce)
  • 1 cup vegetable
    oil
  • 4 eggs,
    beaten
  • 1/3 cup water
  • 2
    cups grated zucchini (or up to 4cups…yum) DO NOT
    DRAIN.
  • 1 teaspoon lemon
    juice
  • 1 cup chopped walnuts
    or pecans (optional)
  • 3tsp vanilla
    (optional)

DIRECTIONS: Preheat oven to 350
degrees F. 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, sprayed with
nonstick spray, for 1 hour, or until a tester comes out clean.
Alternately, bake in 5 mini loaf pans for about 45
minutes.

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