This recipe makes a moist zucchini bread that can also be used to make muffins (adjust cook time to about 30 minutes). I still have 2 lbs of zucchini left so we’ll see what zucchini based recipe is next!
Zucchini Bread
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
- 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
Preparation
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
3. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.
4. Mix wet ingredients into dry, add nuts and fold in.
5. 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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