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.
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.
Brush lightly with butter…
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.
“Most of all you’ve got to hide it from the kids…
…coo-coo-ca-choo…”
- 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
- 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.
- Brush lightly with butter.
- Sprinkle top with cinnamon sugar and remove from pans when cool.
- You could serve it with cream cheese.
