Man, who knew blogging could be so difficult?! I had taken a few pictures with my awful point and shoot camera last week, and when, in my sleepy pregnant haze, I went to insert the memory card into my computer, I MISSED and put it in the cd spot instead! It has been trapped there for the past week, but finally, with the help of tiny tweezers and a screwdriver, my husband has rescued the memory card! yay!
Now you can see my delicious recipe for zucchini bread. It is really easy to make, particularly if you have a food processor with a shredding blade. It is also super delicious and filling. Yum!
This recipe actually comes from good ol’ Paula Deen on the foodnetwork.com website. It has great restraint for Paula, I don’t think it has any butter in it, though there is definitely some oil!
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
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. 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.
**to grate the zucchini, you can totally break your back and fingers and use one of those hand held grater things, but I always scrub my knuckles on them. I just chop my zucchini up into like 4 wedges, add the grating attachment to my food processor, and plop the zucchini in there! Done in seconds!