Zucchini Bread

Last Saturday, our good friends Celisha and Joe came over for dinner. They have a two-acre farm with cows, chickens, and a large garden. They brought us some raspberry jam and two large beautiful heirloom zucchini. Celisha said that the zucchini was great in zucchini bread so we decided to make some. Not having our own recipe we used one from Paula Dean. It turned out great. Here is the recipe:


2 cups grated zucchini
1/3 cup water
4 beaten eggs
1 cup vegetable oil
3 cups sugar
1 teaspoon ground cinnamon
2 teaspoons baking soda
1 teaspoon ground nutmeg
1 1/2 teaspoons salt
3 1/4 cups all purpose flour
1 teaspoon lemon juice
1 cup chopped and toasted pecans


Preheat oven to 350 °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. Makes 2 loaves.

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