Freshly baked 4 Zucchini Breads


Freshly baked 4 Zucchini Breads
Freshly baked 4 Zucchini Breads
Print Recipe
This zucchini bread is made from yellow fresh zucchini that I got from the Blairsville Farmers Market. What a wonderfully moist and delicately flavored this quick bread is. This is not one of those dense/dry quick breads. I haven't taste zucchini bread in some time, but I can tell you my husband isn't fond of zucchini bread, but he LOVED this. I didn't use nuts.
Freshly baked 4 Zucchini Breads
Print Recipe
This zucchini bread is made from yellow fresh zucchini that I got from the Blairsville Farmers Market. What a wonderfully moist and delicately flavored this quick bread is. This is not one of those dense/dry quick breads. I haven't taste zucchini bread in some time, but I can tell you my husband isn't fond of zucchini bread, but he LOVED this. I didn't use nuts.
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
  2. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in.
  3. 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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Freshly baked 4 Zucchini Breads
Print Recipe
This zucchini bread is made from yellow fresh zucchini that I got from the Blairsville Farmers Market. What a wonderfully moist and delicately flavored this quick bread is. This is not one of those dense/dry quick breads. I haven't taste zucchini bread in some time, but I can tell you my husband isn't fond of zucchini bread, but he LOVED this. I didn't use nuts.
Freshly baked 4 Zucchini Breads
Print Recipe
This zucchini bread is made from yellow fresh zucchini that I got from the Blairsville Farmers Market. What a wonderfully moist and delicately flavored this quick bread is. This is not one of those dense/dry quick breads. I haven't taste zucchini bread in some time, but I can tell you my husband isn't fond of zucchini bread, but he LOVED this. I didn't use nuts.
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
  2. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in.
  3. 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.
Share this Recipe
Powered byWP Ultimate Recipe