Thursday, September 1, 2011

Zucchini Bread

We recently bought our daughter a bunkbed that we found through a craigslist ad. We really enjoyed visiting with the couple selling the bed while we took it apart and loading it into the truck. As we were herding our children toward the truck, Brenda asked if we'd like a zucchini picked fresh from their garden that morning. Well, I have a personal policy against turning down home-grown produce. We took our zucchini home to make some bread


3 1/4c flour
1 1/2tsp salt
1tsp ground nutmeg
2tsp baking soda
1tsp cinnamon
3c sugar
1c vegetable oil
4 eggs, beaten
1/3c water
2c zucchini, grated
1tsp lemon juice
1c pecans, chopped

Preheat the oven to 350˚F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, and sugar. In a separate bowl, combine the eggs, water, zucchini, oil, and lemon juice. Mix the wet into the dry ingredients. Fold in nuts. Divide the dough between two bread pans. Bake for 1 hour or until a toothpick comes out clean.

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