Zucchini Bread

1 ½ cups all-purpose flour

1 tsp. ground cinnamon

½ tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1/4 tsp. ground nutmeg

1 cup sugar

1 cup finely shredded, unpeeled zucchini*

1/4 cup cooking oil

1 egg

1/4 tsp. finely shredded lemon peel

½ cup chopped walnuts or pecans

1.  Grease bottom and ½ 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 flour mixture to zucchini mixture.  Stir just until moistened (batter should be lumpy).  Fold in walnuts or pecans.

3.   Spoon batter into the prepared pan.  Bake in a 350 oven 55 to 60 minutes or until a 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.  Makes 1 loaf (16 servings).

 *Apple Bread: Prepare as shown above, except substitute 1 cup finely shredded, peeled apple for the shredded zucchini.  Continue as directed.