Zucchini Bread

It happened again!! I went out into the lower field to weed the Pumpkin & Squash Patch and found some GIANT zucchini's lurking under there! How did they get away from me? They were tiny just the other day :) Thank goodness it rained today and I am able to make a bunch of Yummy Zucchini Breads!



Here's my ZUCCHINI BREAD recipe~

• 3 1/4 cups organic white-wheat flour (king Arthur brand)
• 1 teaspoons salt
• 2 teaspoons baking soda
• 1 tablespoon ground organic cinnamon
• 1 teaspoon ground organic clove
• 1 teaspoon ground organic ginger
• 1 inch piece fresh ginger root chopped very fine
• 1 teaspoon organic vanilla extract
• 2 ½ cups organic sugar
• 1 cup organic canola oil
• 4 eggs, beaten
• 1/3 cup water
• 3 cups grated zucchini
• 1 teaspoon organic lemon juice
• 1 cup chopped walnuts

Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, baking soda, cinnamon, clove, ginger powder & chopped ginger, plus sugar. In a separate bowl, combine oil, eggs, water, zucchini, vanilla extract and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Spray your choice of pan with nonstick spray. Loaf pans will take about 50 minutes, or until a tester comes out clean. Muffins take about 25 minutes, or until a tester comes out clean.

Stevia can be substituted for sugar. Stevia is an herb that doesn't effect blood sugar and has 0 calories. Just follow the directions on the package to substitute for sugar~