Ingredients 3 1/4 Cups All-purpose Flour 1 1/2 Teaspoons Salt 1 Teaspoon Nutmeg, ground 2 Teaspoons Baking Soda 1 Teaspoon Ground Cinnamon 3 Cups Sugar 1 Cup Vegetable Oil 4 Egs, beaten 1/3 Cup Water 2 Cups Zucchini, grated 1 Teaspoon Lemon Juice 1 Cup Walnuts or Pecans, chopped
Instructions Preheat oven to 350°F. Combine flour, salt, nutmeg, baking soda, cinnamon and sugar in large bowl. In a separate bowl combine eggs, oil, water, zucchini and lemon juice. Mix wet ingredients into dry. Fold in nuts. Bake in 2 standard loaf pans for 1 hour, or 5 mini-loaf pans for 45 minutes, or until tester inserted comes out clean.
Description I've tried different recipes when we have zucchini from the garden, but we prefer this one.
Notes When the zucchini come in at the garden, recipes for Zucchini bread are everwhere. There are many twists on zucchini bread, but I find this basic one the best.
Source Paula Deen at The Food Network
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