Zucchini Nut Bread

I've used this recipe over and over again.  It is especially great in the summer, when zucchini is plentiful.  Sometimes those zucchini just get a little too big.  This is a perfect way to use those zucchini.  During the harvest season, I have also shredded and froze the zucchini in individual 1 1/2 cup bags of zucchini.  The recipe only calls for 1 cup of zucchini, but if you are using frozen zucchini, you will need to drained extremely well.  After the frozen zucchini is drained, you will have about 1 cup, just the perfect size for a zucchini bread!

1 cup flour
1 tsp cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp ground nutmeg (or pumpkin pie spice)
1/4 teaspoon baking powder
1 cup sugar
2 eggs
1/2 cup canola oil
1/2 tsp lemon juice
1 cup shredded and drained zucchini
1/2 cup chopped walnuts

Sift together all dry ingredients.   In a separate larger bowl, mix sugar, eggs, oil and lemon juice.  Add the dry ingredients.  Mix in the zucchini and then mix in the walnuts. 

Grease and Flour 3 miniature loaf pans.  Spoon 1/3 of mixture into each of the pans. Bake in preheated 350 degree oven for approximately 20 to 30 minutes.  Do not over bake.  Insert a tooth pick to insure the loaves are not under cooked, but not too dry. There will be a bit of carry over baking here.  Rest the baked loaves about 5 minutes in their pans and then turn over and cook completely.  Serve 1 of the loaves immediately and freeze the other two for later use..............  So very Tasty!