ZUCCHINI BREAD

Moist Zucchini Bread

ZUCCHINI BREAD

I purchased a basket of zucchini fresh from the farm and made my Zucchini Bread recipe and froze the mini loafs for use later on.

3 1/4 cups all-purpose flour

1 1/2 teaspoons salt

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 1/2 cups grated zucchini

1 teaspoon lemon juice

Preheat oven to 350 degrees F.

Combine in a mixer the ingredients in a mixer and blend for about 3-4 minutes until all is incorporated. Most bakers suggest keeping the dry ingredients in one bowl and the wet in another and then mix the wet into the dry.  Personally, I am not that picking and pretty much dump all ingredients randomly together. I do beat my eggs first in a bowl.

Bake in 2 standard loaf pans or 5-6 smaller loaf pans which have been sprayed with PAM..  I choose the smaller ones so I could freeze the extra ones (being only two in the household) The larger pans will take about one hour to bake and the mini pans about 45 minutes.

TIPS:

• Add nuts to batter or raisins before baking
• 
   
• As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!