Dec 20Table Talk: Zucchini Bread

Every year, we make something homemade for our friends, neighbors and now, my clients. This year, I wanted to make bread. I did a little thinking and came up with zucchini bread. My mom emailed me a healthier version, but since this was to be consumed during the holidays when every 100 calories actually only equals one, I decided to go with Paula Deen’s. Which as you know, means there isn’t a dang thing healthy about this! Enjoy!

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
1- Preheat oven to 350°.

2- In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

3- In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.

4- Mix wet ingredients into dry, add nuts and fold in.

5- 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.

Image: Simmer Till Done