ZUCCHINI NUT LOAF

By rmille6277

Sherry Riggs Bower and Iris Riggs Tolley

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon baking powder
• 1 cup sugar
• 1 cup finely shredded unpeeled zucchini
• 1 egg
• 1/4 cup cooking oil
• 1/4 teaspoon finely shredded lemon peel
• 1/2 cup chopped walnuts

Preparation

Step 1

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 8 x 4 x 2-inch loaf pan. Bake in a 350deg 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.
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NOTE: Iris makes her Zucchini Bread by using the same recipe except she adds 1/2 teaspoon vanilla and 1/2 cup raisins. She slices the cooled bread thinly and makes breakfast sandwiches by spreading softened cream cheese between the slices.