this recipe is in the oven right now. so it's not rated yet, but it comes from Paula Deen. Have you ever seen her show on the Food Network? She's from somewhere deep south, and she's pretty funny b/c of it. anyway, anything she makes is extremely fattening and usually extremely good.
Zucchini Bread
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Weekend House Guest
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
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.
i sprinkled chocolate chips on top of one. i have troubles getting my zucchini loaves to come out of the pan whole. they always stick to the bottom of the pan. this time i put extra oil in the bottom of the pan so hopefully it will all come out.
3 comments:
best zucchini bread yet! the chocolate chips sunk to the bottom of the loaf and stuck (again!) to the pan so it came out all wrong. grr. it still tastes good though. and this really is the best zucchini bread i've made yet.
how long do you leave your loaf in the pan after you take it out? Everything I've read says to leave it in for about 10 minutes on its side and then turn it out.
mine stuck too. I didn't use the choco chips. owell.
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