Brought to you by Catoctin Mountain Orchard
I have always wanted to try to make zucchini bread! I knew it tasted delicious,but I was nervous about grating the zucchini!
It was no big deal! It was actually super easy. The entire recipe only took me about 10 minutes to prepare and then 40 minutes to bake in the oven!
The only downfall I found out about this recipe is that it’s not exactly the healthiest…you hear zucchini bread and think “okay, I can eat all I want!” Nope….there’s 3 CUPS of sugar in this recipe (which bring you the deliciousness). I actually replaced one cup of sugar with brown sugar and it’s still wonderful!
Start out pre-heating the oven to 350 degrees. Slice off the two ends of your zucchini and then use the bigger holes of a grater to grate your zucchini into a bowl or onto a cutting board. You will need about 2 cups.
Take out two mixing bowls — in the first bowl combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Take your bowl of wet ingredients and mix into the dry, add the nuts and fold them in.
Bake in 2 standard loaf pans, using half of the mix in each– sprayed with nonstick spray, for 45 mins. to an hour. If you want to make muffins — bake for 30- 35 mins.
That’s it! Serve warm or let cool and cover.
- 2 cups grated zucchini
- 1/3 cup water
- 4 beaten eggs
- 1 cup vegetable oil
- 3 cups sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoons salt
- 3 1/4 cups all purpose flour
- 1 teaspoon lemon juice
- 1 cup chopped (or pecans) walnuts