1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon baking powder
1 cup sugar (Mat only uses 1/2 cup)
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
Preheat oven to 350 degrees F.
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 8x4x2-inch loaf pan.
Bake in a 350 degree F 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.
