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Paula Dean's Zucchini Bread


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Member since 2006

Serves | Prep Time | Cook Time 60

Ingredients

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teasspoons 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


Preheat oven to 350 degrees F.


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


In a seprate 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.


Pairs Well With


Notes

I was looking for a recipe for some leftover Zucchini and came across this one. It was so moist you didn't even need butter.

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