Oh what to do with the over abundance of zucchini we are given this time of year? I make zucchini bread. This year, we are watching our calories and I am opting for lower sugar options. Of course, you can always go full throttle on the sugar but I think this recipe is perfect as written. This also freezes well. If you don't have someone in which to give your second loaf, wrap it in foil and plastic and pop into your freezer. The lemon zest and juice add a fresh kick to this old favorite.
1Preheat oven to 350 degrees. Spray two 9x5 loaf pans with baking spray or grease and flour.
2Grate the outer zest of one lemon and squeeze the juice of the lemon to make 2 tsps. Set aside. Grate a medium zucchini to make 2 cups of pulp. Squeeze out excess water. Set aside.
3In a large bowl, whisk together the first six ingredients listed. In a medium bowl, beat 4 eggs lightly. Add water,oil, zucchini, lemon juice and lemon zest. Stir to combine. Stir this mixture into the dry ingredients until all is combined. Fold in the chopped nuts.
4Turn batter into the two prepared loaf pans. Bake 1 hour or until toothpick tests done.
Place pans on a cooling rack for 10 minutes. Carefully remove from pans and allow to cool completely.
Cover with foil and store on counter or refrigerate. Freezes well for three months tightly wrapped.
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