Thursday, June 30, 2011

Nutty Zucchini Bread

Nutty Zucchini Bread....YUMMY!

Our backyard garden is beginning to flourish with everything from bell peppers to corn, tomatoes, cucumbers & of course…ZUCCHINI! Lots and lots of zucchini!! I was starting to run out of ideas of what to make with the darn things, when I decided to give this delish recipe a try. Definitely a keeper!! XOXO....little j Y

Nutty Zucchini Bread
Adapted from: Paula Deen’s Zucchini Bread
*makes 2 9-inch loaves

3 ¼ cups all-purpose flour
1 ½ tsp salt
1 tsp ground nutmeg
2 tsp baking soda
1 tsp ground cinnamon
2 ½ cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini {squeeze out excess liquid with a paper towel}
1 tsp lemon juice
¾ cup chopped walnuts, toasted
¾ cup chopped pecans, toasted

Preheat oven to 350 degrees F.

Arrange chopped nuts on baking sheet and toast in oven for 5-10 minutes. Let cool.

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, and sugar. In a separate bowl, combine beaten eggs, water, zucchini, and lemon juice. Add wet ingredients into dry ingredients and mix together. Fold in nuts. Pour batter into 2 9-inch loaf pans. Bake for 55-60 minutes. Let cool.


  1. Yum!! I love zucchini bread and the addition of nuts sounds great! I have some fresh zucchini's in the fridge now. I think I know what I'm going to do with them!

  2. Mmmm this zucchini bread looks fantastic!! Great picture too by the way, love it!! :)