Zucchini Bread

 This quick and easy recipe for zucchini bread will help you use the extra bounty from your garden.  After baking and cooling, freeze some loaves for later.  Having a slice of this bread with hot tea in December, brings back memories of your summer harvest.

Zucchini Bread

Makes:  2 loaves
Prep Time:  10 minutes
Cook Time:  1 hour

Ingredients:

3-1/4 cups of all-purpose flour
1-1/2 teaspoons of salt
1 teaspoon ground nutmeg
2 teaspoons of baking soda
1 teaspoon ground cinnamon
3 cups of 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 (optional)

Directions:

Preheat your oven to 350 degrees.

In a large bowl, combine the flour, salt, nutmeg, baking soda, cinnamon and sugar.

In a separate bowl, combine the oil, eggs, water, zucchini and lemon juice.

Mix the wet ingredients into the dry ingredients, until mixed.  If you are using the walnuts or pecans, fold them in now.

Bake in 2 standard size loaf pans, sprayed with cooking spray, for 1 hour or until a tester comes out clean.  You can also bake in 5 mini loaf pans for 45 minutes or until tester comes out clean.

Mini loafs make great gifts for friends and neighbors around the holidays!

Enjoy!





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