Zucchini Bread

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 1 cup sugar
• 1 cup finely shredded unpeeled zucchini
• 1/4 cup cooking oil
• 1 egg
• 1/4 teaspoon finely shredded lemon peel
• 1/2 cup chopped walnuts

Instructions

1. 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.
2. Pour batter into a greased 8x4x2-inch loaf pan. Bake in a 350° oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.
3. Remove bread from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing.
4. Apple Bread: Prepare as above, except substitute 1 cup finely shredded peeled apple for the shredded zucchini.
5. Carrot and Pineapple Bread: Prepare as above, except omit zucchini. Drain one 8 1/4-ounce can crushed pineapple, reserving 2 tablespoons juice. Stir drained pineapple, reserved pineapple juice, and 1/2 cup finely shredded carrot into the sugar mixture.