Tuesday, January 16, 2007

Zucchini Bread

These make for a very quick, easy, and yummy breakfast. The nutmeg adds a spiciness and warmth to the muffins that I really like. I baked these in mini-loaf pans however it works in 2 regular loaf pans or muffin tins as well. (This recipe also lends itself to being halved very easily.)

Zucchini Bread
adapted from Paula Dean

3 1/4 cups all-purpose flour
1 1/2 t salt
1 t ground nutmeg
2 t baking soda
1 t ground cinnamon
2 1/4 cups sugar
3/4 c vegetable oil
4 eggs, beaten
1/2 c water
2 cups grated zucchini
1 c chopped walnuts

Preheat oven to 350 degrees. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, and sugar. In a separate bowl, combine oil, eggs, water, and zucchini. 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 45 minutes.

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