ZESTY ZUCCHINI BREAD

Zesty Zucchini Bread image

Provided by Laurie Lenartowicz

Time 1h25m

Number Of Ingredients 13

3 1/4 c all purpose flour
3/4 c truvia baking mix sugar substitute or 1 1/2 cups sugar.
2 tsp baking soda
1 tsp salt
3/4 tsp nutmeg
1 tsp ground cinnamon
1 c canola oil
4 eggs beaten
1/3 c water or apple juice
2 c grated fresh zucchini
2 tsp lemon juice
1 zest of fresh lemon grated
1 c coarsely chopped walnuts.

Steps:

1. Preheat oven to 350 degrees. Spray two 9x5 loaf pans with baking spray or grease and flour.
2. Grate 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.
3. In 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.
4. Turn 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.