Zucchini Bread

A lot of you are celebrating the last of summer with so many wonderful and colorful squash dishes. I wound up with some really nice zucchini and am trying to be creative in using these veggies making sure they will not go to waste. The homegirlz are very picky eaters; they don't do many vegetables. By many I mean they may eat one. Teen #1 will eat cucumbers, besides that the only other thing she eats that's green are sour apple Jolly Ranchers. My former tween now teen #2 will eat lettuce and green Skittles and even green M&M's.

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!