They turned out pretty good, cooked evenly in less time than the loaves I usually make, and still moist inside. I hope he likes them.... we threw in a bag of coffee to go with the muffins so hopefully this morning he had a nice little breakfast snack before he tackles cleaning up party central.
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| Happy Birthday, Bryan! |
I modified Paula Deen's Zucchini Bread recipe below, just a bit. I halved it then poured into muffin cups. Half the recipe yields one dozen muffins.
- Prep Time:
- 10 min
- Inactive Prep Time:
- --
- Cook Time:
- 1 hr 0 min
- Level:
- Easy
- Serves:
- 2 loaves
Ingredients
- 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
Directions
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.
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