Zucchini Bread

• 3 1/4  cup  all-purpose flour
• 1 1/2  teaspoon  salt
• 1  teaspoon  ground nutmeg
• 2  teaspoon  baking soda
• 1  teaspoon  ground cinnamon
• 3  cup  sugar
• 1  cup  vegetable oil
• 4 eggs, beaten
• 1/3  cup  water
• 2  cup  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 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.

Yield: 2 loaves
Prep time: 10 minutes
Cook time: 1 hour
Ease of preparation: moderately easy

L&S SCCB, Pg. 95

Recipe courtesy Paula Deen