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Ingredients
| all-purpose flour (unsifted): 3 1/4 cups |
| sea salt: 1 1/2 tsp |
| ground nutmeg: 1 tsp |
| baking soda: 2 tsp |
| ground cinnamon: 1 tsp |
| powdered sugar (sifted): 3 cups |
| vegetable oil: 1 cup |
| eggs: 4 (beaten) |
| water: 1/3 cup |
| zucchini squash: 500 g (grated) |
| lemon juice: 1 tsp |
| walnuts (chopped): 1 cup |
Zucchini Bread
Credit: www.foodnetwork.com
User rating:
-
Prep Time
10 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
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.