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Zucchini Bread Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
2 loaves Servings
$ /Serving
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Moderate Level
0 MIN Prep + Cook
2 loaves Servings
$ /Serving

Zucchini Bread Recipe by Paula Deen

Moderate Level
0 MIN Prep + Cook
2 loaves Servings
$ /Serving

Ingredients

  • 2 cup zucchini, grated
  • 1/3 cup water
  • 4 eggs, beaten
  • 1 cup vegetable oil
  • 3 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoon salt
  • 3 1/4 cup all-purpose flour
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts or pecans

Preparation

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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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product