Zucchini Bread

I love zucchini in all forms...grilled, roasted, and definitely baked.  This recipe is from Paula Deen. So, thanks Paula for never failing me!  Her recipe can be found {here}.  Tall Tan Man loves this bread, and I do too {I probably like it more than he does...like most of the sweets I make for him me}.  I made him a special heart shape loaf :)  This was waiting for him when he got back from the airport.  I am glad he is back in the U.S. of A. 

You will need:

3 1/4 cups flour

1 1/2 tsp salt

1 tsp ground nutmeg

2 tsp baking soda

1 tsp cinnamon

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups zucchini, grated

1 tsp lemon juice

1 cup chopped pecan (optional, Tall Tan Man hates nuts) 

Preheat your oven to 350 degrees, and grease two large loaf pans {I made 2 normal loaf pans and the heart shaped one}.  In a large bowl combine all your dry ingredients {flour, salt, nutmeg, soda, cinnamon, sugar}.

  

In a mixing bowl, combine oil, eggs, water, zucchini, and lemon juice. Mix until well combined.   

Paula tells you to add the wet ingredients into the dry ingredients.  I am a little lazy rebellious...and I add the dry ingredients into the wet ingredients {the wet ingredients were already in the mixing bowl}.  Then if you want to, fold the nuts into the batter. Pour batter into the loaf pan leaving 1/4 to 1/3.  Now this is the most important part that I always add to my baked breads.  ***Sprinkle a generous amount of sugar to the top of the of the batter.  This will make a crunchy sweet top.  Bake for one hour or until your tester comes out clean. 

Serve warm with just a little bit of butter and a tall glass of milk...yummmmmm.  

I miss Tall Tan Man...he is road tripping across the country.  We had a wonderful Valentines. :) He made these skewers: 

 I love balloons...

a lot..

yummmm....

Have a great week!

{Leslie}