Zucchini bread

I made this recipe a few weeks ago when Debbie had a whole bunch of zucchini lying around. I got the recipe from one of Chris' friends. It turned out pretty good... Katie can testify.

• 3 1/4 cups all-purpose flour
• 1 1/2 tsp. salt
• 1 tsp. ground nutmeg
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups finely grated zucchini (I did not grate any of the skin)
  
• 1 tsp. lemon juice
• 1 cup chopped walnuts or pecans (optional)
• Cinnamon sugar (optional)

Preheat oven to 350 degrees. Grease two standard loaf pans.

In a large bowl, combine flour, salt, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix dry ingredients into wet. Fold in nuts. Divide into the two greased loaf pans. Sprinkle the top generously with cinnamon sugar (certainly not necessary, but certainly recommended). Bake for 1 hour, or until a toothpick inserted into center comes out clean.

*The cinnimon sugar is a MUST, it makes the bread taste more like yummy CAKE.