Zucchini bread

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 teaspoon lemon juice

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.


I grate zucchini in the fall and freeze it in 2 cup portions for this recipe.  If using frozen zucchini, I cut the water down and add a bit more flour as the frozen zucchini is pretty liquidy.  You could also strain the zucchini with cheese cloth if desired.  I also bake this recipe as zucchini muffins and the kids love them.