Zucchini Bread
This recipe makes the house smell Ahhh-MAZING!!! One of my favorite tastes and scents is cinnamon and I use a lot in this recipe! In fact, I use two tablespoons! I’m all about Quanto Basta (as much as you like) so use less if this is too much for you. If you love cinnamon as much as me though you will be in heaven! I love this recipe too because it makes two loaves so you can keep one for yourself and bring one to someone else (or keep both for yourself-lol!). This loaf is super moist and packed with lots of flavor and textures! This recipe is heavily inspired by Paula Deen’s recipe with a few of the ingredients kicked up a notch! You will find yourself having a piece now, a little snack later, and then a mouthful for dessert…or maybe that’s just me!
Recipe
Zucchini Bread
3 1/4 cups flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
2 Tablespoons ground Cinnamon (yes that says Tablespoons!)
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
juice from 1 lemon
1 cup chopped pecans
Directions
Preheat oven to 350 degrees.
Spray two standard loaf pans with non stick spray (I use coconut oil spray).
In a large bowl (I use my Kitchen Aid mixer with paddle attachment), combine the flour, salt, nutmeg, baking soda, cinnamon and sugar.
With the mixer on, add in the oil, eggs, water and lemon juice and mix for 30 seconds. Add the zucchini and pecans and mix on high for 10 seconds.
Pour evenly into the two loaf pans and cook for 1 hour, or until tester inserted in middle comes out clean. When done, take out of oven and let cool in loaf pans for 10 minutes. Then, using a spatula, loosen the bread all around the sides from the pan. Remove from pan and put on plate to cool. If not eating right away, cover with aluminum foil. I like to cut thick slices for my guests. It is absolutely delicious and moist as is but some love it with butter as well. For an twist you could make your own citrus butter (like an orange butter) which would be amazing with this!
