image Zucchini Bread Perfection

Who doesn’t love zucchini bread? Since I was a kid it was by far one of my favorite, fresh summer desserts that flew out of my mothers kitchen and no matter how much I try to stay away from breads zucchini bread is something I just can’t avoid. It’s delicious and simple to make and lets be honest, anytime I have an excuse to bake I take it. So here it is, the recipe, the process and the scrumptious finished product.

What’s In the Mix?
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 pecans
The How-To

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.

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