Thursday, September 6, 2012

Zucchini bread

Sorry, I am not a food photographer
I just made zucchini bread. 
I used Paula Deen's recipe and I must have done something wrong. It actually tastes too good! Oooey and gooey and OH SO GOOD!
If I might say so myself. 
It doesn't taste like any Zucchini bread that I have eaten before. In fact - next time I will use MUCH less sugar and a little more zucchini and maybe apples and carrots. 
The bread has a crunchy outer layer and very moist on the inside. Unfortunately, I have diabetes so this will not be added to my recipe book because it just can't go in there.  It tastes too good! 
I was going to use my Grandmothers recipe but changed my mind at the last minute. I have had this one for awhile now but someone else always made us bread so I never had a chance to use it. I am including the recipe for you so you can try it too.  Let me know what you think!!


  • 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
  • 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.


  1. Hey this is Ann from the BBN. :) That bread looks goooood! I see you like Dave Barry - very cool! Also, I'm a new (kind of, he's almost 2) too. Nice to meet you!

  2. Actually, Avery is my granddaughter and she will be three in October. But sometimes (to the dismay of my son and daughter-in-law) I pretend she is my little girl because I had all boys! :) Glad to "meet" you!