Zucchini Bread

  I am SUPER excited! This recipe won Host Favorite from Foodie Fridays on http://wifeofthecolonel.blogspot.com/! Thank you!!!!!!

One day I would like to have my own vegetable garden, however living in the city makes it slightly difficult as my yard = a wooden deck  and the Topsy Turny really isn't the most attractive planter around. :)  Lucky for me my sister’s father in law has his own vegetable garden and each summer I  finagle obtaining some of his home grown veggies to incorporate into my cooking. I was able to snag a HUGE zucchini this time and with that I made this moist and delicious zucchini bread which I found on Food Network.com by Paula Deen. The spices of the nutmeg and cinnamon complement its’ soft, yet still firm texture making it the perfect counterpart to a nice up of coffee or tea. And who says you can't have your cake and eat it too? This TASTY bread has so much zucchini in it I swear it could count as a vegetable serving! :)     YUM!

 Zucchini Bread

3 ¼ cups all-purpose flour

1 ½ teaspoons salt

1 teaspoon ground nutmeg

2 teaspoons baking soda

1 teaspoon ground cinnamon

3 cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini

1 teaspoon lemon juice

1 cup chopped walnuts or pecans

Directions

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, waters, 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.


 As featured on Foodie Fridays on http://alilcountrysugar.blogspot.com/ and http://www.foodiefriendsfriday.com !!!