Zucchini Bread
Ingredients
1½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
¼ cup cooking oil
1 egg
¼ teaspoon finely shredded lemon peel
½ cup chopped walnuts or pecans
Method
1. Grease bottom and ½ inch up sides of an 8x4x2 inch loaf pan; set aside.
2. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside.
3. In another medium mixing bowl combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well.
4. Add flour mixture to zucchini mixture.
5. Stir just until moisten (batter should be lumpy).
6. Fold in walnuts or pecans.
7. Spoon batter into the prepared pan.
8. Bake in a 350° oven 55 to 60 minutes or until a toothpick inserted near center comes out clean.
9. Cool in the pan on a wire rack for 10 minutes.
10. Remove loaf from pan.
11. Cool completely on the wire rack.
12. Wrap and store overnight.
13. Makes 1 loaf (16 servings).
Zucchini Bread was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from Better Homes And Gardens “All-Time Favorites” “©2001, 1999 Copyright by Meredith Corporation; the chapter on “Breads”, page 58.
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Shirley-Ann Pearman
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