Yum! After weeks of waiting, the first batch of zucchini has been harvested. Fresh zucchini means Zucchini Bread!! I like to make two loaves at a time. We eat one and freeze the other, and then we can enjoy Zucchini Bread all through winter. Another side benefit from freezing is that I get a head start on the holiday baking, or I have something handy for unexpected guests. It freezes well. I wrap the bread completely in a couple of paper towels and then wrap in aluminum foil. I have frozen it up to 3 months, and it defrosts well in a matter of hours. To speed up the defrosting, I will put a slice in the microwave and zap it on the defrost mode for a minute or two.
The following is the recipe I use. It is adapted from a Paula Deen recipe. I've included the original recipe via link for your consideration.
3 1/4 c. all-purpose flour ~ 1 1/2 tsp. salt
1 tsp. ground nutmeg ~ 2 tsp. baking soda
1 tsp. ground cinnamon ~ 2 c. sugar
1 c. brown sugar
4 eggs, beaten with a fork ~ 1 c. vegetable oil
1/3 c. water ~ 2 c. grated zucchini
1 1/2 tsp. lemon juice ~ 1/2 c. chopped pecans
While the oven is preheating to 350 degrees, mix the first 7 ingredients in a large bowl.
In another bowl, crack the four eggs and beat with a fork like you're gonna make an omelet. Add the oil, water, zucchini, and lemon juice. Mix well. Pour this mixture into the big bowl with the dry ingredients. Fold in the nuts.
Spray 2 loaf pans generously with non-stick spray. Divide the mixture into the two pans and cook for 1 hour, or until you poke the middle with a toothpick and it comes out clean as a whistle. If you chose to bake the bread in mini loafs, then they will bake for about 45 minutes or until the toothpick test tells you it's done.
Let the bread rest on a rack until cooled. Slice and enjoy.