Saturday, October 12, 2013

Zuccini bread



So we got this giant zucchini from my great grandma and decided to make zuccini bread only to find out it only used half the zucchini.  So we made zucchini meatloaf too. (On a different post).
I made this a while ago but have been too lazy to blog about it. 
Sorry about the pictures I don't have this whole food photography thing down yet. 




Our 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

The 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.
This is a very simple and very tasty recipe for zucchini bread. By the way we ate both of the loafs in like 4 days.