Paula's Zucchini Bread

By srumbel

SO here you go....hope you'll enjoy using up the abundance of fresh zucchini this summer to make this irresistible bread.

It does freeze well, so if you know you have company coming in a few weeks, go ahead and make it now. They will sing your praises either way!

from thebetterbaker.com

Ingredients

• 3-1/4 c. all purpose flour
• 1-1/2 tsp. salt
• 1 tsp. ground nutmeg
• 1 tsp. ground cinnamon
• 2 tsp. baking soda
• 2-1/2 c. sugar
• (original recipe calls for 3 c.)
• 1 c. vegetable oil
• 4 eggs, beaten
• 1/3 c. water
• 2 c. grated zucchini
• 1 tsp. lemon (or orange) juice
• 1 c. chopped nuts, optional

Preparation

Step 1

Preheat oven to 350*. Spray 2 standard loaf pans with non stick cooking spray; set aside. In a large bowl, combine flour, salt, nutmeg, cinnamon, and baking soda. In a medium bowl, beat sugar, oil, eggs, water, zucchini and lemon juice; add to flour mixture and beat until blended. Fold in nuts. Bake 50 - 60 minutes until tester comes out clean.

You can also bake in 5 smaller (mini) loaf pans for about 40 - 45 minutes.

Cool about 10 minutes; remove from pan. Allow to cool on rack.

Wrap in saran wrap and place in a ziploc freezer bag to keep in freezer.