Zucchini Bread - Week 5

Zucchini Bread

Ingredients:
1 1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp bking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 egg, beaten
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/2 cup chopped walnuts or pecans

Directions:
1.  Preheat oven to 350.  Grease the bottom and 1/2 inch up the side of an 8x4x2 inch loaf pan; set aside.  In a medium bowl, combine flour, cinnamon, bakig soda, salt, baking powder and nutmeg.  Make a well in center of flour mixture.  Set aside.
2.  In another medium bowl combine sugar, egg, 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.

*Apple bread ~ prepare as above, except substitute 1 1/2 cup finely shredded, peeled apple for the zucchini.