Zucchini Bread

My friend Andrea made me a loaf of banana bread the other day, it was delicious. I started thinking about banana bread, and my mom made it when we were kids but we ate more zucchini bread, banana bread's cousin. I think the reason was that my dad is very allergic to bananas & my mom would never make something he couldn't eat. (Yes that is my cute Mom & Dad) This recipe is Paula Dean's, you can always trust her recipes because she is a Southerner. :)

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.