Now to be very clear, I need to disclose one tiny thing. I eat my zucchini bread warm (either fresh out of the oven or warmed in the microwave for a couple seconds) with a generous pat of salted butter that melts slowly into it. And sometimes, I even put a drizzle of honey on top of that. Soooooo, that might have had to do with why I think this particular zucchini bread is the best one ever. Just a suggestion...Just a suggestion.
I made this bread because my Mom dropped off some monster zucchini fresh from her garden. I couldn't possibly eat it all, so I thought, ah, zucchini bread would be perfect! Oh, yeah. It was.
adapted from Paula Deen
preheat the oven to 350 degrees
3 1/4 cups all purpose flour (I used 1 cup whole wheat and 2 1/4 cup all purpose)
1 1/2 teaspoon salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon cinnamon
3 cups sugar
1 cup vegetable oil
1/3 cup water
2 cups zucchini
1 teaspoon lemon juice
1 cup walnuts
Mix oil, eggs, water, and lemon juice together in a bowl and set aside. Mix the flour, salt, nutmeg, cinnamon, baking soda, and sugar together in a large bowl. Mix the wet ingredients into the dry and stir with a wooden spoon to combine. Stir in the zucchini and walnuts to combine.
Spray two loaf pans with oil and divide mix evenly into both. Place in the oven and bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
I like zucchini bread anytime throughout the day. Breakfast. Snack. After lunch snack, dessert. It's the most versatile food, isn't it?
I thought everyone knew about zucchini bread since I grew up eating it but I'm finding that some people (mostly men) have no idea what it is and think it's gross that I made bread out of a vegetable. You only have to say 2 words to shut them up. Carrot cake.