Thursday, November 22, 2012

Zucchini Bread


I stumbled upon this recipe for zucchini bread one day and tried it out yesterday. Oh MY!  It was delicious.  It's 3 a.m. and I can't sleep so I might as well share the recipe. LOL!!

Since I'll have a houseful of guests in about 9 hours, I'm hoping I can catch a nap somewhere in there.

Zucchini Bread

  • 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/3 cup water
  • 2 cups grated zucchini
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts or pecans

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.

Enjoy and have a blessed Thanksgiving!