Bread, Zucchini

When I think autumn, I think about when I lived up north and the leaves that have fallen from the trees crunch under your feet as you walk. The smell of the leaves and soil as they are coated with fresh dew in the morning.  AND I think it is time to bake some Zucchini Bread!

I have never grown zucchini because I have learned through the years that those who do grow it have plenty to share. Such is the case in this recipe, I am using some of the lovely fresh zucchini that my friend not only shared with me, but also processed it so that it was ready to use — already grated in a 2 cup portion.

You are going to love this recipe it is hands down THE  best and most moist zucchini bread that we have ever enjoyed in our house.

Ingredients:

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
2 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini (scrub ’em good and leave the skins on because they have vitamins)
1 teaspoon lemon juice
1 cup chopped walnuts or pecans (I used walnuts and made walnut meal instead of chopped nuts)

Directions:

Preheat oven to 350 degrees F. Prepare 2 large loaf or 8 mini loaf pans with shortening and flour just like you do when you bake a cake — set the pans aside.

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar — set aside.

In a separate bowl, combine oil, eggs, water, zucchini and lemon juice (I found that mixing this batter by hand is very easy so I did not use my stand mixer but I suppose you could if you use the dough paddle because I think the whisk will get the zucchini all stuck in it).

Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans that have been prepared with shortening and flour, for 1 hour, or until a tester comes out clean. Alternately, bake in 8 mini loaf pans for about 45 minutes.

Let cool for 15 minutes in the pan before slicing. Enjoy with some butter and a lovely cup of coffee or tea.