Zucchini bread

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Quantity: 2 loaves

Fragrant cinnamon and nutmeg add warmth and sophistication to Paula Deen's simple rustic bread, which features grated zucchini and chopped walnuts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. grated zucchini
3 1/4 cups premium wheat flour
1.5 tsp salt
1 teaspoon ground nutmeg
2 teaspoons of baking soda
1 teaspoon ground cinnamon
3 tbsp. sugar
1 cup vegetable oil
4 beaten eggs
1/3 cup water
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, zucchini, walnuts, pecans, nutmeg, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 180°C. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, and sugar. In a separate bowl, combine oil, eggs, water, zucchini, and lemon juice. Combine the wet ingredients with the dry ingredients, add the nuts, and stir.

Bake in 2 standard loaf pans, pre-sprayed with cooking spray, for 1 hour, or until a toothpick comes out clean. Or bake 5 small loaves for 45 minutes.

Categories:

recipe / Breakfast / Bakery / Homemade bread / Paula Deen

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