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Ingredients: 2 1/4 Cup(s) Grated & drained zucchini; 3/4 c Oil; 1/4 Cup(s) Zucchini water; 3 Eggs; 1/3 Cup(s) Fruit sweetener; 1 tb Vanilla extract; 3/4 Cup(s) Walnuts; 1 ts Baking soda; 2 1/3 Cup(s) Unbleached white flour; 3/4 ts Baking powder; 4 Teaspoon(s) Cinnamon; 1/2 ts Salt; 3/4 Teaspoon(s) Nutmeg; Directions: Preheat the oven to 350 degrees. Lightly spray a 9" square pan with lecithin spray. Toast the walnuts in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool. Then coarsely chop them with a knife or with the pulsing action in a food processor, and put them aside. Grate the zucchini using a medium grater. Place the grated zucchini in a sieve over a bowl and use your hand to press out the extra liquid. This is the Zucchini water. Measure our 1/4 cup and set aside. Sift the dry ingredients together. Use an electric mixer on medium high speed to whisk the sweetener and oil together until thickened. Then add the eggs one at a time, beating well after each addition before adding the next. Reduce the speed to low and stir in the vanilla and zucchini water. On the lowest speed, add the sifted dry ingredients alternately with the grated zucchini and the toasted walnuts. Pour the batter into the prepared pan. Place the pan on the middle shelf of the preheated oven and bake for 45-50 minutes. A toothpick inserted in the center of the bread will come out clean when the bread is done. Cool the bread in its pan on a wire rack, but don't cool it too much, for Zucchini bread is great served hot from the oven. Store it well wrapped in plastic at room temperature.
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