Zuchinni Bread

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups sugar
1/2 cup vegtable oil
1/2 cup applesauce
4 eggs, beaten
1 tsp vanilla
1/3 cup water
2 cups grated zucchini
zest from 2 lemons
juice from one lemon
1 cup chopped walnuts or pecans (optional)

Lemon Glaze
juice the other lemon not used in bread
add apx 1 cup of powdered sugar until glaze is made.

Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5-6mini loaf pans for about 33 minutes.

Zuchinni Bread

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups sugar
1/2 cup vegtable oil
1/2 cup applesauce
4 eggs, beaten
1 tsp vanilla
1/3 cup water
2 cups grated zucchini
zest from 2 lemons
juice from one lemon
1 cup chopped walnuts or pecans (optional)

Lemon Glaze
juice the other lemon not used in bread
add apx 1 cup of powdered sugar until glaze is made.

Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5-6mini loaf pans for about 33 minutes.