Posted by: Melanie Mathos | October 13, 2009

Zucchini Bread

Not feeling like stuffing, sauteing, or stir-frying my beautiful zucchini from Ambrose Farm CSA this weekend, I decided to make something sweet with it. I found this recipe from Paula Deen, and I guarantee it is the best, non-dry (that’s for you Maria) treat you’ll ever have. She has another recipe that added chocolate chips, orange zest, and whipped cream – now THAT looks fantastic. Guess I’ll have to try it next week…

Source: Paula Deen, The Food Network


  • 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 vegetable oil
  • 4 eggs, beaten
  • 1/3 cup water
  • 2 cups grated zucchini (about 1 large zucchini)
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts or pecans


  • Preheat oven to 350 degrees F. 
  • 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. 
  • Mix wet ingredients into dry, add nuts and fold in. 
  • Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. 
  • Alternately, bake in 5 mini loaf pans for about 45 minutes.

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