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BREAD - Zucchini bread
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| 1 1/2 cups | all-purpose flour |
| 1 teaspoon | ground cinnamon |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 1/4 teaspoon | baking powder |
| 1/4 teaspoon | ground nutmeg |
| 1 | egg, beaten |
| 1 cup | sugar |
| 1 cup | finely shredded, unpeeled zucchini |
| 1/4 cup | cooking oil |
| 1/2 cup | chopped walnuts, toasted |
| pecans, alternative |
1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.
2. In another medium bowl combine egg, sugar, shredded zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.
3. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.
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