Tuesday, November 20, 2012

Zucchini Bread

I had bought some zucchini with the intention of cooking it as a side dish one night.  However, when looking for a muffin recipe, I thought that I'd go with a bread instead.  I'm always making muffins and I thought some zucchini bread sounded good.  I posted the original recipe below but I ended up halving it and making only one loaf.  The recipe was easy to put together and really tasty!  This was a great breakfast for everyone and I probably should have made the second loaf and frozen it.  We ended up slicing and freezing half of the one loaf I had made and had some for breakfast days after. 

Zucchini Bread
recipe from foodnetwork.com, courtesy of Paula Deen

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 (optional - I left them out)

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.

Family Rating: 2 thumbs up.

This recipe is shared at:
Tasty Tuesdays @ 33 Shades of Green
Totally Tasty Tuesdays @ Mandy's Recipe Box
Show Me What You Got Tuesdays @ Our Delightful Home
Tempt My Tummy @ Blessed with Grace

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