Cinnamon Zucchini Bread with Pecans
Moist and easy recipe for Cinnamon Zucchini Bread, loaded with pecans & warm spices - naturally dairy free with a gluten free option!
- 3 1/4 cups all-purpose or gluten free flour
- 3 cups sugar
- 2 cups grated zucchini
- 4 eggs beaten
- 1 cup vegetable oil
- 2 tsp baking soda
- 1 tsp nutmeg
- 2 tsp ground cinnamon
- 1 1/2 tsp salt
- 1/3 cup water
- 1 tsp lemon juice
- 1 cup chopped walnuts or pecans
Preheat oven to 350 degrees. 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 ingredients. Fold in nuts.
Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour.