Zucchini Bread

Hi There,
In keeping with my theme "all things zucchini" this month, today I'm sharing zucchini bread.  Now to some people bread sounds dull and boring.  I assure you this is not dull and boring bread.  It is sweet and moist.  Wonderful for breakfast with a bit of cream cheese or a late night snack.  My family was recently on vacation in Lake Placid, NY.  I brought two loaves of this bread to share.  It was devoured moments after it was served. 
This recipe makes two loaves.  When I make it I leave one out for us to eat and put the other in the freezer.  Nothing is better on a cold winter's day than to have a wonderful loaf of sweet summer bread with a cup of tea.

Zucchini Bread:

3 1/4 cups flour
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups zucchini, grated
1 teaspoon fresh lemon juice
1 cup chopped walnuts

Preheat the oven to 350 degrees.  Grate the zucchini in a food processor or with a box grater.  Place the zucchini in a strainer in the sink and let it sit.  In a bowl combine the flour, salt, nutmeg, baking soda, cinnamon and sugar.  In another bowl combine the oil, eggs, water, and lemon juice.  Squeeze the zucchini in the strainer as much as you can to get out all the moisture.  Add the zucchini to the wet mixture.  Add the wet mixture into the dry ingredients and stir.  Don't over mix.  Fold in nuts. 
Spray two loaf pans with nonstick spray.  Add half the mixture to each pan.  Bake for 1 hour or until tester comes out clean. 

After it's cooled, sprinkle with a little bit of powdered sugar and serve. 

Enjoy!!
Love,
Beth