Nutty Zucchini Bread

Nutty Zucchini Bread....YUMMY!

Our backyard garden is beginning to flourish with everything from bell peppers to corn, tomatoes, cucumbers & of course…ZUCCHINI! Lots and lots of zucchini!! I was starting to run out of ideas of what to make with the darn things, when I decided to give this delish recipe a try. Definitely a keeper!! XOXO....little j Y

Nutty Zucchini Bread

Adapted from: Paula Deen’s Zucchini Bread

*makes 2 9-inch loaves

3 ¼ cups all-purpose flour

1 ½ tsp salt

1 tsp ground nutmeg

2 tsp baking soda

1 tsp ground cinnamon

2 ½ cups sugar

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini {squeeze out excess liquid with a paper towel}

1 tsp lemon juice

¾ cup chopped walnuts, toasted

¾ cup chopped pecans, toasted

Preheat oven to 350 degrees F.

Arrange chopped nuts on baking sheet and toast in oven for 5-10 minutes. Let cool.

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, and sugar. In a separate bowl, combine beaten eggs, water, zucchini, and lemon juice. Add wet ingredients into dry ingredients and mix together. Fold in nuts. Pour batter into 2 9-inch loaf pans. Bake for 55-60 minutes. Let cool.