Zucchini Bread (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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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:
1. 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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