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Friends, Food and Fun in the Kitchen

Zucchini love continues

By Lisa Abraham Published: July 20, 2012

Readers continue to share recipes for using up all of my zucchini.

This one is from Patty Schwalbach. She's had the recipe for so long, she can't remember where she got it. Thanks Pam!

Zucchini Bread

3 ¼ cups flour

1 ½ tsp. salt

1 tsp. nutmeg

2 tsp. baking soda

1 tsp. cinnamon

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 tsp. lemon juice

1 cup chopped walnuts or pecans

Preheat oven to 350.

Mix first 6 ingredients, then set aside. Mix eggs, oil and water, then slowly add dry ingredients. Add the zucchini and lemon juice, then fold in nuts.

Two regular loaf pans (sprayed with non-stick cooking spray) take an hour to bake. Five mini loafs take 45 minutes to bake.

Use toothpick to test for doneness.








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