Recipe with zucchini : Zucchini Bread
Zucchini Bread When i still remember the first time I encountered zucchini bread as being a teenager. I had a difficult time getting my mind throughout the concept. At enough time, zucchini was a thing my mom produced me eat, and not anything you would likely bake into a thing sweet. Fortunately, the pathway into my naturally resistant-to-new-foods teenager mind had already been cut with carrot cake. Heck, if you could get something that good away from carrots, why definitely not zucchini? After just one bite, I was sold forever. Grated zucchini, mixed in the batter, brings moisture as well as tender texture about the is essentially some sort of spice cake recipe with zucchini.
recipe with zucchini : Zucchini Bread
Zucchini Bread Here's a favorite, tried-and-true zucchini bakery recipe. It couldn’t be easier; you don’t need a mixer and can make the whole thing in one dish. It’s basically our own zucchini muffin recipe within a bread form.
recipe with zucchini
Ingredients
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
Zucchini Bread
Directions
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. 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 clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
recipe with zucchini
