Recipe: Zucchini bread
This past week, we picked what my daughter quickly termed "the world's largest zucchini" from our garden. We quickly turned it into wonderful zucchini bread.
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Evening trips through my backyard garden with my 10-year-old daughter Abby has quickly become one of our favorite daily activities for us. We love seeing (and picking) all of the yummy goodies that are the result of planting our garden a few months ago.
This past week, we picked what my daughter quickly termed "the world's largest zucchini" from our garden. We quickly turned it into wonderful zucchini bread. No backyard garden? Visit a local farmers' market where there is a bounty of wonderful treats just waiting for you!
Enjoy this recipe with your Lil' Chef soon!
- 3 1/4 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup vegetable oil (can substitute applesauce)
- 4 eggs, beaten
- 1/3 cup water
- 2 cups grated zucchini
- 1 teaspoon lemon juice
- 1 cup chopped walnuts or pecans (optional)
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.
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