So I decided to get a little crafty and make zucchini bread. When it came out of the oven, they said, "Oh, you made banana bread again, good.". I didn't say a word, they ate zucchini bread and still don't know that's what they ate. I am very proud that I got vegetables in them some sort of way. This my ode to summer squash!
Preheat oven to 350 degrees.
In a large bowl, combine 3-1/4 cups of all-purpose flour, 1-1/2 teaspoons salt, 1 teaspoon of ground nutmeg, 2 teaspoons of baking soda, 1 teaspoon of cinnamon and 3 cups of sugar.
In a separate bowl, combine 1 cup of vegetable oil, 4 eggs beaten, 1/3 cup of water, 2 cups grated zucchini and 1 teaspoon fresh lemon juice.
Mix wet ingredients into dry, fold in 1 cup of chopped pecans (or walnuts).
Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour to 1 and 15 fifteen minutes, or until a toothpick comes out clean from the center of the loaf.
If your like my husband, slather a warm piece of zucchini bread with some honey butter and know that life is good!