Zucchini Bread

This is a hand crafted recipe from our own kitchen. I’ve never actually tasted Zucchini bread before playing with this recipe. I think we’ve got a winner, if I do say so myself.

August 7 059

Ingredients

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup shortening
4 eggs
1/3 cup water
* 2 cups grated zucchini
1 teaspoon lemon juice

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine shortening, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry and mix well.

Grease 2 standard loaf pans and coat sides with cinnamon sugar. Pour mixture into prepared pans and bake for 1 hour, or until a tester comes out clean.

August 7 053

Brush lightly with butter…

August 7 054

Sprinkle top with cinnamon sugar and remove from pans when cool. You could serve it with cream cheese–but…why would you?

It’s fabulous just the way it is.

August9 010

“Most of all you’ve got to hide it from the kids…

…coo-coo-ca-choo…”

Zucchini Bread
 
Ingredients
  • 3¼ cups all-purpose flour
  • 1½ teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups sugar
  • 1 cup shortening
  • 4 eggs
  • ⅓ cup water
  • 2 cups grated zucchini
  • 1 teaspoon lemon juice
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
  3. In a separate bowl, combine shortening, eggs, water, zucchini and lemon juice.
  4. Mix wet ingredients into dry and mix well.
  5. Grease 2 standard loaf pans and coat sides with cinnamon sugar.
  6. Pour mixture into prepared pans and bake for 1 hour, or until a tester comes out clean.
  7. Brush lightly with butter.
  8. Sprinkle top with cinnamon sugar and remove from pans when cool.
  9. You could serve it with cream cheese.

10 Replies to “Zucchini Bread”

  1. This was better than I thought it would be! 🙂 I like eating things that are good for you and taste awesome too!!! Good job… I give it two thumbs up! 🙂

  2. I have a zucchini here that is nearly the size of my daughter. I plan on shredding it all and then bagging it up for the freezer, for later use in recipes like this. Thanks.

  3. “The size of your daughter,” ha! That’s a good one. But what I know about zucchinis is that you probably aren’t kidding. You should send me a picture of it. Think of the loaves you’ll make–allll winter long!

  4. dont you think slicing it lengthwise and using it in lasagna instead of noodles would be good? I always wanted to try doing that and havent!

  5. Ooooh…go easy on me. My experience with the Z word is quite minimal. I’m a bit of a Lasagna purist I’m afraid. I guess I need to branch out a bit.

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