Zutaten für Paula Deen's Zucchini Bread
- All Purpose Flour
- ½ teaspoon salt
- Ground Nutmeg
- 1 teaspoon baking soda
- Ground Cinnamon
- 1 ½ cups granulated sugar
- Vegetable Oil
- 2 large eggs
- 1 cup water
- 2 cups grated zucchini
- 2 tablespoons lemon juice
- Walnuts
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Zubereitung von Paula Deen's Zucchini Bread
- Preheat oven to 350°F (175°C). Grease and flour two standard loaf pans (9x5 inch) or five mini-loaf pans.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt, and 1 ½ cups granulated sugar.
- In a separate bowl, whisk together 2 large eggs, 1 cup vegetable oil, 1 cup water, 2 cups grated zucchini, and 2 tablespoons lemon juice.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in 1 cup chopped walnuts or pecans (optional).
- Divide batter evenly between prepared loaf pans.
- Bake for 60-75 minutes for standard loaf pans, or 40-45 minutes for mini-loaf pans, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around the 45-minute mark for standard pans and 30 minutes for mini-loaf pans.
- Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
131 g
Sugar
1221g
Fat
107g
Carbs
156g
