1½ cups flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
¼ cup oil
1 egg
¼ teaspoon finely shredded lemon peel
½ cup walnuts or pecans (optional)
Grease 8X4X2 inch loaf pan; set aside. In medium mixing bowl, combine
flour, cinnamon, soda, baking powder, salt and nutmeg and set aside.
In another medium bowl, combine sugar, zucchini, oil, egg and lemon
peel; mix well. Add dry ingredient mixture to zucchini mixture and stir
til just moistened. (batter should be lumpy) Fold in nuts. Spoon batter
into pan. Bake at 350* for 55-60 minutes or until toothpick inserted in
the center comes out clean. Cool in pan on wire rack for 10 minutes.
Remove loaf from pan and cool completely on wire rack. Makes 1 loaf.
Jessica’s notes: Can substitute applesauce for ½ or all of oil for a lower
fat version.
Freezes great!! To prevent freezer burn, wrap in saran wrap, then
aluminum foil and place in Ziploc freezer bag. Still good after 3+
months in deep freeze!