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PAULA DEAN'S ZUCCHINI BREAD
Paula Dean's Zucchini Bread
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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INGREDIENTS
- Cooking Time: 60
- 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
DIRECTIONS
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.
RECIPE BACKSTORY
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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Author: Paula Deen
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