Zucchini Bread

The Husband's zucchini plants have just taken off this summer. He seriously has had zukes the size of wine bottles! Growing up, my dad grew zucchini as well and my mama always made zucchini bread. She made a delicious zucchini chocolate chip bread that was to die for. 

I was wanting to make hers last week, but unfortunately she was out of town and unable to give me the exact recipe off the top of her head. So I looked around a little and found a recipe on Food Network from Paula Deen.

Paula's recipe made two loaves, which with just two of us, I decided to half it so that we'd end up with just one.  I also added dried cranberries to it, to give the bread a little something extra.  I also used a bundt pan rather than a loaf pan.

We loved the way this turned out (especially The Husband!) and it was so easy to make! The crust is a little crunchy from the sugar, but yet the bread is not too sugary sweet itself.  This bread/cake is wonderful for dessert, breakfast or brunch!

Zucchini Bread

3 1/4 cups all-purpose flour
3/4 teaspoons salt
3/4 teaspoon freshly ground nutmeg
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs, beaten
5 1/2 tablespoons water
1 cup grated zucchini
1 teaspoon lemon juice
1/2 cup dried cranberries
1/2 cup chopped walnuts (optional)

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 dried cranberries (and nuts if using) and fold in.

Bake in a bundt or loaf pan, sprayed with nonstick spray, for about 50 minutes, or until a tester comes out clean.