Thursday, September 8, 2011

Favorite Zucchini Bread

This is my favorite Zucchini Bread recipe.  I love the lemon zest that just adds something special to the traditional bread.

3 1/4 cups 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 teaspoon lemon zest
1 cup chopped pecans

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 (I always set my timer for less time and then check the bread - I can always put it back in for a few minutes but if it gets overdone, it's too late!)

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