The flavor improves with age and the bread keeps well frozen. You can also substitute pumpkin for zucchini.
Recipe information
Yield
Yields 2 loaves
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
2
/3 cup water
2
cups grated zucchini
1
teaspoon lemon juice
1
cup chopped walnuts or pecans
Need to make a substitution?
Preparation
Preheat oven to 350 degrees. Mix dry ingredients except for nuts in a large bowl. In a separate bowl, mix wet ingredients; fold into dry, and add nuts. Bake in two loaf pans for 1 hour, or until done.