Last week I finally finished off the last of the massive zucchini with this tasty treat. If you haven’t heard of zucchini bread it is very similar to banana bread, without the banana. Duh.
And no, it doesn’t really taste like zucchini, just deliciousness.
Admittedly, I’m not really a baker. I do it from time to time, but cooking is really where it is at for me.
That probably explains why then the recipe I was using didn’t have any flour in it, it wasn’t an immediate red flag.
It wasn’t until I completed the batter and thought it looked super weird did I think to recheck the recipe.
When copying and pasting recipes, be careful not to exclude the first, and probably most important line of the recipe. In this case, the flour. You know that thing that is the basis for bread.
You will need…
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
Start by preheating your oven to 350 degrees F.
In a large bowl, combine the flour, salt, nutmeg, baking soda, cinnamon and sugar.
In a separate bowl (or if you are a short cutter like me, you can do it in the same bowl), combine the oil, eggs, water, zucchini and lemon juice.
Mix the wet ingredients into the dry and add the nuts.
Pour the batter into 2 standard loaf pans, sprayed with nonstick spray.
Bake for 1 hour, or until a tester comes out clean.
Alternately, bake in 5 mini loaf pans for about 45 minutes.
Now remember to not drink and copy and paste.
Love and Beer Floats
Angela
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