October 1, 2004

Zucchini Bread

• 1� cup all-purpose flour
• 1 tsp. ground cinnamon
• � tsp. baking soda
• � tsp. salt
• � tsp. baking powder
• � tsp. ground nutmeg
• 1 cup sugar
• 1 cup finely ground shredded unpeeled zucchini
• � cup cooking oil
• 1 egg
• � tsp. finely shredded lemon peel
• � cup chopped walnuts
  

In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another mixing bowl combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well. Add flour mixture; stir just till combined. Stir in chopped walnuts.
Pour batter into a greased 8x4x2-inch loaf pan. Bake in a 350� oven for 55-60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.
Remove bread from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).

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