June's Recipe of the Month: Zucchini Bread

Every month I post one of our family's favorite recipes, and this one's a good one for summer.  It's one of Christopher's favorite sweet treats.  This is super easy to throw together.  And this recipe makes two loaves, so there's enough for you to gorge yourself on zuccini bread, freeze a loaf, or share one with a friend. Thanks so much Ann Barton for the delicious zucchini out of your garden!

Zucchini Bread

recipe courtesy of Paula Deen

Dry:

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

Wet:

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

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.