July 26, 2011

Paula Deen Zucchini Bread Recipe

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon 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 separate bowl, combine oil, eggs, water, zucchini and lemon juice. (Believe it or not, I forgot to add the lemon juice but I couldn't tell that!).  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 cleans.  Alternately, bake in 5 mini loaf pans for about 45 minutes. My mini loaf pan is the size of a cookie sheet with 8 mini loaves and it filled them all to the brim with a bit left over in the bowl.  I baked for 45 minutes and they were perfect.

This is not for the fat-free, calorie conscience.....LOL..

Pin It!

1 comment:

  1. Thanks for the recipe it sounds delish.
    I have been on the Atkins diet since May and I don't think this would be allowed even with the zucchini and nuts.



Related Posts Plugin for WordPress, Blogger...