Zucchini Bread

1 1/2 c. flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. ground nutmeg
1 beaten egg
1 c. sugar
1 c. finely shredded, unpeeled zucchini
1/4 c. cooking oil
1/2 c. chopped walnuts or pecans, toasted

Grease 8x4x2-inch loaf pan; set aside.  Combine the flour, cinnamon, baking soda, slat, baking powder, and nutmeg.  Make a well in the center of flour mixture; set aside.  In another bowl, combine egg, sugar, zucchini, and oil.  Add zucchini mixture all at once to flour mixture.  Stir just until moistened.  Fold in nuts.  Bate at 350 for 50-55 minutes or until a toothpick inserted near center comes out clean.  Cool in pan on wire rack for 10 minutes.  Remove from pan.  Cool completely on wire rack.  Wrap and store overnight before slicing.  

Apple bread:  Prepare as above, except substitute 1 1/2 c. finely shredded, peeled apple for the shredded zucchini.