Zucchini Bread

Ingredients

• 1.5 C. all-purpose flour
• 1 tsp. ground cinnamon
• 0.5 tsp. baking soda
• 0.25 tsp. baking powder
• 0.25 tsp. salt
• 0.25 tsp. ground nutmeg
• 1 C. sugar
• 1 C. finely shredded, unpeeled zucchini
• 0.25 C. cooking oil
• 1 egg
• 0.25 tsp. finely shredded lemon peel
• 0.5 C. chopped walnuts or pecans

Instructions

1. Grease bottom and 1/2 inch up sides of an 8X4X2-inch loaf pan; set aside. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside.
2. In another medium mixing bowl combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well. Add dry mixture to zucchini mixture. Stir just till moistened (batter should be lumpy). Fold in walnuts or pecans.
3. Spoon batter into the prepared pan. Bake in a 350 degree oven 55-60 minutes or till wooden toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight.