Tuesday, August 25, 2009

ZUCCHINI BREAD


Better Homes & Gardens New Cook Book

1 1/2 c. flour
1 t. cinnamon
1/2 t. baking soda
1/4 t. salt
1/4 t. baking powder
1/4 t. nutmeg
1 c. sugar
1 c. finely shredded unpeeled zucchini
1/4 c. cooking oil
1 egg
1/4 t. finely shredded lemon peel (optional)
1/2 c. chopped walnuts (optional)

Preheat oven to 350 degrees. In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another bowl combine sugar, zucchini, oil, egg, and lemon peel; mix well. Add flour mixture; stir just until combined. Stir in walnuts.

Pour into greased 8x4x2-inch loaf pan. Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.

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