Zucchini Bread

We recently got a bunch of organic zucchini from my aunt.  Whenever I think of zucchini I think about this delicious zucchini bread served at our local salad place.  This isn't that recipe, but it comes fairly close.  

Zucchini Bread
(adapted from Paula Deen | makes 2 loaves)
ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 tsp salt
• 1 tsp ground nutmeg
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 2 cups sugar -- original recipe calls for 3 cups, but that's just asking for diabetes
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 tsp lemon juice
• 1 cup chopped walnuts or pecans

directions

1. Preheat oven to 350F. Grease 2 standard loaf pans with nonstick spray.
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 for 1 hour, or until a tester comes out clean. You can also bake in 5 mini loaf pans for about 45 minutes.