Zucchini Bread

By Jjohnsey

Use this recipe when Zucchini comes in season . Very yummy! I prefer walnuts over pecans.

This is Paula Deen's recipe

Ingredients

• 3 1/4 * 3 1/4 cups all-purpose flour
• 1 1/2 * 1 1/2 teaspoons salt
• 1 * 1 teaspoon ground nutmeg
• 2 * 2 teaspoons baking soda
• 1 * 1 teaspoon ground cinnamon
• 3 * 3 cups sugar
• 1 * 1 cup vegetable oil
• 4 * 4 eggs, beaten
• 1/3 * 1/3 cup water
• 2 * 2 cups grated zucchini
• 1 * 1 teaspoon lemon juice
• 1 * 1 cup chopped walnuts or pecans

Details

Servings 2

Preparation

Step 1

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 nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.