Zucchini Bread

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 (I only used 2 cups, but hope to try honey next time)
1 cup vegetable oil (I used lard, unhydrogenated of course)
4 eggs, beaten
1/3 cup water
2 cups grated zucchini (mine was peeled, shredded and frozen and thawed)
1 teaspoon lemon juice (I used vinegar, didn't have any lemon juice)
1 cup chopped walnuts or pecans (Nuts hurt my teeth, so I left them out)

Directions:

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 [I also used lard for this], for 1 hour, or until a tester comes out clean. (Alternately, bake in 5 mini loaf pans for about 45 minutes.)