I truly love to bake! Even more now that I am pregnant and I get these cravings. I love zucchini bread and have for a long time. I made some the other day for National Zucchini Bread Day (yes there is a day) and it turned out so good I pretty much ate the entire loaf. You can eat it for breakfast, a snack or for dessert yummy! I am getting hungry as I type. The original recipe I found was from Paula Deen and I changed some things up to make it my own. I hope you enjoy it as much as I do.
This recipe makes two loaves so you can give one to a friend or have more for yourself!
Ingredients:
3 1/4 Cups All Purpose Flour
1 1/2 Teaspoons Kosher Salt
1 Teaspoon Fresh 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 Fresh Grated Zucchini
1/2 Zest From Lemon
1 Teaspoon Lemon Juice
1 Cup Chopped Walnuts or Pecans
Directions:
Pre-heat oven to 350 degrees F. Grate the Zucchini using something similar to a cheese grater (I use my cheese grater) and set aside.
Combine flour, salt, nutmeg, baking soda, cinnamon and sugar in a medium size bowl. In the bowl of a stand mixer or in a separate bowl combine oil, eggs, water, lemon zest and lemon juice, and zucchini. Mix the dry ingredients into the wet ingredients then fold in the nuts. Bake in two loaf pans sprayed with non-stick spray. Cook for 1 hour or until a toothpick inserted in the center comes clean. Let cool and enjoy!!
That is all it takes for this delicious bread! Super easy and super worth it! I hope you enjoy this recipe as much as I do.
~Cheers
Great Food and Great Wine all at home! 