Zucchini Bread

Zucchini Bread

Ingredients:

3 ¼ cups all-purpose flour (405g)

1 ½ teaspoons salt (7.5ml)

2 teaspoons baking soda (10ml)

1 teaspoon ground nutmeg (5ml)

1 teaspoon ground cinnamon (5ml)

½ teaspoon ground all-spice (2.5ml)

½ teaspoon ground cloves (2.5ml)

½ teaspoon ground ginger (2.5ml)

1 cup sugar (201g)

1 cup vegetable oil (250ml)

4 eggs, beaten

1/3 cup water (75ml)

2 cups grated zucchini (medium size)

1 teaspoon lemon juice (5ml)

½ teaspoon lemon zest (2.5ml)

1 cup chopped walnuts or pecans (250ml)

Directions:

1.       Preheat oven to 350 degrees F/ 180 degrees C, gas mark 4. You can also go by your ovens manufacturer’s instructions.

2.       In a large bowl combine flour, salt, nutmeg, baking soda, cinnamon, all-spice, sugar, and lemon zest.

3.       In a separate bowl combine oil, eggs, water, zucchini, and lemon juice.

4.       Mix the wet ingredients into dry and then fold in the chopped walnuts or pecans.

5.       Pour into two standard loaf pans, sprayed with nonstick spray and parchment paper on the bottom of pan.

6.       Bake for 1 hour or until toothpick comes out clean in the middle of the bread.

Tip:

I used two silicone bread pans for baking my bread. I set the pans on top of a cookie sheet and set them in the oven. I also sprayed my silicone bread pans with cooking spray just in case the bread decided to stick. You will have some of it stick on the sides but overall this is a faster way than having to use the standard loaf pans, spray and parchment paper.