Zucchini Bread

Directions

1. 1
   Grease an 8x4x2-inch loaf pan.
2. 2
   Set aside.
3. 3
   In a medium bowl stir together flour, sugar, cinnamon, baking soda, salt, baking powder, and nutmeg.
4. 4
   Make a well in the center.
5. 5
   In another medium mixing bowl combine the egg, shredded zucchini, cooking oil, and lemon peel.
6. 6
   Add to the flour mixture all at once.
7. 7
   Stir just till moistened (batter should be lumpy).
8. 8
   Fold in chopped walnuts.
9. 9
   Pour batter into the prepared pan.
10. 10
    Bake in a 350 oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean.
11. 11
    Cool bread in the pan on a wire rack for 10 minutes.
12. 12
    Remove bread from the pan and completely cool on the wire rack.
13. 13
    Wrap and store overnight before slicing.
14. 14
    Makes 1 loaf (16 servings).
15. 15
    Apple Bread: Prepare as directed above, except substitute 1 cup finely shredded peeled apple for the shredded zucchini.
16. 16
    Carrot and Pineapple Bread: Prepare as directed above, except omit zucchini.
17. 17
    Drain one 8 1/4-ounce can crushed pineapple (juice pack), reserving 2 tablespoons juice.
18. 18
    Stir drained pineapple, reserved juice, and 1/2 cup finely shredded carrot into egg mixture.