3 Videos | Photo: Zucchini Bread Recipe
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
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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By charis_kearbey_...
Priest River, 51
on May 25, 2012
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Very Delish but just one thing, dont fil your pans to full. This batter oozes over the sides and carmelizes to make super hard clean up. But its so good, that its worth it. The large amount of sugar makes for a wonderful crispy crunchy crust.
By lindataylor007
Brunswick, Ga
on May 15, 2012
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Loved it! But did take advice of other reviews
By V-Love2Cook
Ca
on May 06, 2012
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This is a good zucchini bread but like many of Paula's recipes it's too heavy on sugar and fat. If you use 1/2 cup of lowfat buttermilk or yogurt you can cut the oil down to 1/2 cup and get an equally moist and tasty product. Also, cutting the sugar down to 2 cups will make it only slightly less sweet and much healthier. Also, it only needs 3 eggs and 1 tsp of baking soda and 1 tsp salt. I realize this makes 2 loaves but the changes I've made do not compromise the flavor at all. You'll still get a moist, flavorful and delicious zucchini bread without the added calories.
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