Zucchini Bread

It's that time of year again. You planted it and it grew and grew and grew some some. Now you have more zucchini than you know what to do with. Aliesha Nuttall sent a couple of zucchini bread recipes to try out. If you have any more zucchini recipes to share lets put them out there so we can all try them.

Zucchini Bread

Recipe courtesy Paula Deen

Show: Paula's Home Cooking

Episode: Weekend House Guest

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.

Zucchini Bread

Recipe courtesy St. John’s University

Show: The Best Of

Episode: Bakers

1 1/2 cups granulated sugar

1/3 cups brown sugar

3/4 cups vegetable oil

2 eggs

2 cups flour

3/4 teaspoons baking powder

3/4 teaspoons baking soda

1/2 teaspoon salt

2 1/2 teaspoons cinnamon

1 1/2 cups finely chopped zucchini

3/4 cups walnut pieces

Preheat oven to 350 degrees Fahrenheit.

Combine sugars, oil, and eggs and mix. In another bowl, mix flour, baking powder, soda, salt, and cinnamon. Add to sugar/oil/egg mixture to moisten. Carefully fold in zucchini and nuts. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done.