Versatile … any food that you can use in a sweet or savory dish is a blessing. Many times I have had a dish in mind to make and then life gets in the way … it’s either make something quick or waste food. My original dish idea isn’t always an option at this point – especially when may not have a lot of time on my hands.

A co-worker bestowed upon me a good size zucchini that she didn’t want to go to waste as she was leaving town this weekend. My kids don’t like zucchini, but I do! I love it drizzled with olive oil and sprinkled with garlic salt and put on the grill or steamed with butter, salt and pepper, and even on kabobs or in a gratin – it can be eaten so many ways and they are all delicious!

Life has been slightly stressful the past two weeks – as evident by the patch of shingles I am now blessed with (this is my second time with them and I am less of a fan this time than last time). So, I decided to break out some ingredients and go to my happy place to destress – BAKING! When life starts to get the better of me and I need something to ground me and bring me back to the happy in my life, nothing does that better than using my hands to create something delicious. The feel of my hands getting dirty in a good way, the aromas that increase with each added ingredient and the instant gratification when those ingredients come together to form a batch of goodness; what isn’t to love?

Ingredients:
3 1/4 c. AP flour
1 1/2 tsp. salt
1 tsp. ground nutmeg
2 tsp. baking soda
1 tsp. ground cinnamon
3 c. sugar
1 c. vegetable oil
4 eggs, beaten
1/3 c. water
2 c. grated zucchini
1 tsp. lemon juice
zest of 1/2 a lemon
1 c. chopped pecans
Preheat oven to 350 degrees F.
In lg. bowl, combine flour, salt, nutmeg, baking soda, cinnamon & sugar.

In separate bowl, combine oil, eggs, water, zucchini, lemon juice & zest.

Mix wet ingredients into dry, add nuts & 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 always put my loaf pans onto a sheet tray of some sort, just in case. It is much easier to scrub a pan than clean the bottom of an oven!
This bread is so moist and delicious. The spices give it just a little warmth. I chose to top one with homemade cream cheese icing (the twist) and leave one plain. I can easily use this a breakfast/brunch item, a snack item or dessert – VERSATILE, just like the zucchini itself.