Homemade Zucchini Bread

by Courtney
I just started making this Zucchini Bread last fall after my friend Kelly gave me this recipe. I believe she got it from Paula Deen’s Cookbook. It is scrumptious!!!! This recipe makes 2 loaves of bread – one for you now and one for you later in the freezer (or to share with a loved one).

Here’s Kelly’s Homemade Zucchini Bread Recipe:
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.

Walk with the King!

Categories: Bread, Breakfast, Recipes, Side Dishes, Snacks, Tasty Tuesdays

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