Thursday, October 30, 2014

Zucchini Bread

This yummy Zucchini Bread recipe is easy to make plus moist and delicious.


Makes Two Loaves

3 1/4 cups all-purpose flour
1 1/2 teaspoons sea salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup extra virgin olive oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans


Preheat oven to 350 degrees. 

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. 

In another 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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