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| 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.
