Zucchini Nut Loaf

Ingredients

1½ cups all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon baking powder

1 cup sugar

1 cup finely shredded unpeeled

zucchini

1 egg

½ cup cooking oil

¼ teaspoon finely shredded lemon

½ cup chopped walnuts

Oven 350°

Directions

In a mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg, and baking powder; set aside. In a mixing bowl beat together sugar, shredded zucchini, and egg. Add oil and lemon peel; mix well. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts. Turn batter into a greased 8x4x2-inch loaf pan.

Bake in a 350° oven for 55 to 60 minutes or till a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a rack. Wrap and store loaf overnight before slicing. Makes 1.