Tuesday, June 26, 2012

Simply Sweet Zucchini Bread

Super moist and free of nuts! Guess what? You won't miss even miss 'em!
Serves: 18

Overall prep Time: about an hour

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
2 tablespoons vanilla extract
2 teaspoons baking soda
1 tablespoon ground cinnamon
2 cups sugar
1 cup olive oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice

Preheat oven to 350 degrees.
In a large bowl, combine flour, salt, vanilla extract, baking soda, cinnamon and sugar. In a separate bowl, combine olive oil, oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry.

Coat a loaf pan in vegetable oil spray and pour in the batter; you will have enough of the batter left over to bake in a second loaf pan, or use to make muffins. Have cupcakes wrappers standing by.
Bake bread for 40 to 45 minutes, or until a fork inserted in the center comes out clean.

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