Check out the size of these zucchini's!

What do you with a GIGANTIC zucchini?
Well, you make zucchini bread of course. A local around here in Maryland gave these to me. I don't know what he has in his soil, but these were the biggest vegetables I have ever seen in my life!
The bread is delicious too!!

Zucchini Bread

Recipe courtesy Paula Deen

Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

1 hr 0 min

Level:

Easy

Serves:

2 loaves

Ingredients

• 3 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon ground nutmeg
• 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
• 1 cup chopped walnuts or pecans

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 mini loaf pans for about 45 minutes.

*I did not put any lemon juice or nuts in mine.

XOXO