Moist Zucchini Bread

A few days ago, I was thinking I'd like to make zucchini bread for us, and our neighbors. 
It's just sounds so delicious with the Fall air whisping through town.

No joke, a day later one of my neighbors dropped off a bag of zucchini and tomatoes from their garden!

God works in mysterious ways.

Here's my recipe for the delicious, moist zucchini bread I made:

Ingredients:


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 walnuts or pecans


Directions:

Preheat oven to 350 degrees.
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.

Alternately, bake in 5 mini loaf pans for about 45 minutes.