zucchini bread

In guest on October 5, 2009 at 1:34 pm

today i’m so excited to kick off the first baking week here at icf!

i love baking – maybe even more than cooking – but i know that it intimidates a lot of people. so i’ve picked recipes that go from very simple (tuesday) to not quite as simple (friday), but i promise they are all doable for a beginning baker and produce pretty impressive results! oh, and mama bakes, too.

the first recipe comes from paula dean through a coworker who is also a fabulous baker. (have you noticed a trend? i work in a very multi-talented – and food-oriented! – office.) she is also responsible for the creepy pumpkin in this picture…


zucchini bread

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 [optional, of course]

preheat oven to 350 degrees.

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 know i once said that i don’t like sugar with my veggies, but this bread is definitely an exception. sooo moist!


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