Paula Dean's Zucchini Bread
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
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
  3. In a seprate bowl combine oil, eggs, water, zucchini and lemon juice.
  4. Mix wet ingredients into dry, add nuts and fold in.
  5. 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.