Ingredients:
2 cup grated zucchini
1/3 cup water
4 eggs, beaten
1 cup vegetable oil
3 cup sugar
1 teaspoon ground cinnamon
2 teaspoon baking soda
1 teaspoon ground nutmeg
1 1/2 teaspoon salt
3 1/4 cup all-purpose flour
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, 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. Alternately, bake in 5 mini loaf pans for about 45 minutes.
Yield: 2 loaves
Prep time: 10 minutes
Cook time: 1 hour
Ease of preparation: moderately easy
L&S SCCB, Pg. 95
Recipe courtesy Paula Deen
Recipe Courtesy Paula's Home Cooking/Savannah Country cookbook/Jul/Aug 2006 issue
