Zucchini Bread

As it has moved into autumn, we have been looking for more recipes that use squash. I found this recipe on FoodNetwork.com (courtesy of Paula Deen). This is a sweet bread that is good for any occasion: appetizer, snack, breakfast or dessert (but it has zucchini in it so it's healthy, right?). So far I have made it twice and it has been a hit with those who try it. Erin shared it with some friends from dental school and they have been asking for the recipe, so here it is...

• 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 finely grated zucchini
• 1 tsp. lemon juice
• 1 cup chopped walnuts or pecans (optional)
• Cinnamon sugar (optional)

Preheat oven to 350 degrees. Grease two standard loaf pans.

In a large bowl, combine flour, salt, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix dry ingredients into wet. Fold in nuts. Divide into the two greased loaf pans. Sprinkle the top generously with cinnamon sugar (certainly not necessary, but certainly recommended). Bake for 1 hour, or until a toothpick inserted into center comes out clean.