I was wanting to make hers last week, but unfortunately she was out of town and unable to give me the exact recipe off the top of her head. So I looked around a little and found a recipe on Food Network from Paula Deen.
Paula's recipe made two loaves, which with just two of us, I decided to half it so that we'd end up with just one. I also added dried cranberries to it, to give the bread a little something extra. I also used a bundt pan rather than a loaf pan.
We loved the way this turned out (especially The Husband!) and it was so easy to make! The crust is a little crunchy from the sugar, but yet the bread is not too sugary sweet itself. This bread/cake is wonderful for dessert, breakfast or brunch!
3 1/4 cups all-purpose flour
3/4 teaspoons salt
3/4 teaspoon freshly ground nutmeg
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs, beaten
5 1/2 tablespoons water
1 cup grated zucchini
1 teaspoon lemon juice
1/2 cup dried cranberries
1/2 cup chopped walnuts (optional)
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 dried cranberries (and nuts if using) and fold in.
Bake in a bundt or loaf pan, sprayed with nonstick spray, for about 50 minutes, or until a tester comes out clean.