The Best Zucchini Bread Recipe

 Welcome to my garden...

{Cucumber flower}

{Pumpkins!}

{Jalapeno's}

{Tomatoes}

This is my first year planting a vegetable garden and it is doing amazing!  I knew I loved gardening, but I didn't know how happy this garden would make me.  Going out there every morning to see what's new always brings a smile to my face.  

{Sweet Corn♥}

{This zucchini literally grows overnight.  This particular little fella will probably be ready in the morning!}

My zucchini plants are literally exploding with zucchini!  I've given it away, fried it, grilled it, made AMAZE-ING zucchini bread and I STILL have a ton left over!!  Twice now I've used a Paula Deen recipe, (who I love BTW and can't believe she is having to endure this ridiculous overreaction by the media and FOOD network!Prayers for Paula Deen♥)and I've never used one that tasted better!

Here is the recipe to the BEST Zucchini Bread in the world!

2 cup grated zucchini 

1/3 cup water 

4   eggs, beaten 

1 cup vegetable oil 

**3 cup sugar 

1 teaspoon ground cinnamon 

2 teaspoon baking soda 

1 teaspoon ground nutmeg 

1 1/2 teaspoon salt 

3 1/4 cup all-purpose flour 

1 teaspoon lemon juice 

1 cup chopped walnuts or pecans (optional)

**In one of the batches I used 2c.brown sugar instead and it was AMAZE-AROONI!

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, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

This recipe is super easy and oh-so-good!  Oh and also-I didn't have loaf pans (CAN YOU BELIEVE I DON"T HAVE LOAF PANS??) so I used a cake pan instead and it worked awesome!  

What's your favorite zucchini recipe?