Zucchini Bread

So I'm watching the Contessa one afternoon not too long ago, and I'm trying to think of what to cook for supper. Namely, I'm trying to think of something new and exciting to do with some zucchini I have in the fridge that is about to go bad.

The Contessa goes off, and Paula Deen comes on. She's making...you guessed it...zucchini bread! I watch the spot, and sure enough, I have all I need to make the bread.

I had never baked zucchini bread, and really couldn't even think of a time when I had eaten zucchini bread, so I decide to give it a shot.

As you can see from the photos, it didn't rise all that well (but neither did Paula's) and one of the loaves broke in two when I turned it out of the pan, but it was darned tasty. I had it toasted with butter every morning for about a week.

Combine Dry Ingredients:

3 1/4 cup all-purpose flour

1 1/2 teaspoons salt

1 teaspoon nutmeg

2 teaspoons baking soda

1 teaspoon cinnamon

3 cups sugar

Combine Wet Ingredients:

1 cup vegetable oil

4 eggs, beaten

1/3 cup water

2 cups grated zucchini (about 2, average-sized)

1 teaspoon lemon juice

Pour wet ingredients into dry and mix. Add:

1 cup chopped walnuts

Pour into two prepared loaf pans, and bake at 350 for one hour.

Don't thank me, thank Paula.