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Zucchini Bread

    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 350F. 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.