Categories: Breakfast, Paula Deen, Quick Bread, Zucchini
Ingredients
- 3 1/4 cups all-purpose flour
- 1 1/2 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 1 cup pecans
Directions
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Preheat oven to 350°F.
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Combine flour, salt, nutmeg, baking soda, cinnamon and sugar in large bowl.
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In a separate bowl combine eggs, oil, water, zucchini and lemon juice.
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Mix wet ingredients into dry.
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Fold in nuts.
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Bake in 2 standard loaf pans for 1 hour, or 5 mini-loaf pans for 45 minutes, or until tester inserted comes out clean.