Zucchini bread

Sorry, I am not a food photographer

I just made zucchini bread. 

I used Paula Deen's recipe and I must have done something wrong. It actually tastes too good! Oooey and gooey and OH SO GOOD!

If I might say so myself. 

It doesn't taste like any Zucchini bread that I have eaten before. In fact - next time I will use MUCH less sugar and a little more zucchini and maybe apples and carrots. 

The bread has a crunchy outer layer and very moist on the inside. Unfortunately, I have diabetes so this will not be added to my recipe book because it just can't go in there.  It tastes too good! 

I was going to use my Grandmothers recipe but changed my mind at the last minute. I have had this one for awhile now but someone else always made us bread so I never had a chance to use it. I am including the recipe for you so you can try it too.  Let me know what you think!!

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