Moist, delicious and hard to keep around, this recipe is a keeper — I usually make two loaves at a time.
- 3-1/4 cups all-purpose flour
- 1-1/2 tsp salt
- 1 tsp ground nutmeg
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 1/3 cup water
- 2 cups grated zucchini
- 1 tsp lemon juice
- 1 cup chopped walnuts or pecans (optional)
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 (if using) and fold in.
Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean.
Source: Food Network
