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.
Mmmmmmmmmmmmmmmm….Cinnamon sugar. My favorite part of all the fancy breads you make…
I love that it add that sweet, slightly crunchy top to the loaves. You can keep the middles–I want the tops!
yum- I want it all!
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! 🙂
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.
That–sincerely, is the greatest risk for me…that I won’t share…at all.
Beats trying to sneak veggies into your lasagna…bla.
“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!
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!
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.