Zucchini Bread

I modify this recipe from Paula Dean’s Zucchini Bread recipe. Among the changes I did were,

  • I changed the amount of sugar to 2 cups
  • I usually use freshly milled wheat flour. It gives a nutty texture and a good flavor.
  • The eggs I use are usually free range eggs
  • Also I use melted coconut oil instead of vegetable oil.


  • 3 1/4 cups flour
  • 1 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 2 cups sugar
  • 1 cup of coconut oil.
  • 4 eggs, beaten
  • 1/3 cup water
  • 2 cups grated zucchini
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts or pecans


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 fresh lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard greased loaf pans, for 1 hour, or until a tester comes out clean.

I usually wait for 10 to 15 minutes before I take the bread from the pans. I usually loose the edges before getting the bread out.

Pretty and Yummy!

Be Sociable, Share!

Leave a Reply

Your email address will not be published. Required fields are marked *