Zucchini Bread

This recipe was originally discovered on FoodNetwork.com. Though brought to you by Paula Dean, it includes no butter (but that does not mean it is healthy).

Ingredients:

• 3 1/4 cup AP flour (390 g)
• 1 1/2 tsp salt
• 1 tsp ground nutmeg
• 2 tsp baking soda
• 1 tsp cinnamon
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini with water squeezed out
• 1 tsp lemon juice
• Optional: 1 cup chopped walnuts or pecans

Instructions:

1. Preheat oven to 350 degrees F
2. In your kitchen mixer or large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, and sugar.
3. In a separate bowl, combine oil, eggs, water, zucchini, and lemon juice.
4. Mix wet ingredients into dry, add nuts, and fold in.
5. Bake in two standard loaf pans, sprayed with nonstick spray for 1 hour or until a toothpick comes out clean.

Tips & Tricks:

• These loaves can be tricky to get out of even a well greased pan. Consider putting in a layer of parchment paper in the bottom of the pan before pouring in the batter.
• This bread is dense and can take awhile to bake through. Stick with it as needed.
• Loaves freeze well! Prep ahead of time and you’ll still love it.
• When you grate the zucchini, I recommend doing it course, with your grater positioned over a rimmed baking sheet to catch the juice and keep it from running all over your counter top.