Paula Deen

   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


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.

 

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