Zucchini Bread

This is our family’s favorite zucchini bread, and it’s straight out of the Better Homes and Gardens cookbook. BH&G says you can use shredded apple in place of the zucchini. I’ve never tried it, but it sounds good.

1 1/2 cups flour

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon ground nutmeg

1 egg, beaten

1 cup sugar

1 cup finely shredded, unpeeled zucchini

1/4 cup cooking oil

1/2 cup chopped walnuts, toasted (optional)

1. Preheat oven to 350. Grease the bottom and 1/2 inch up the sides of an 8x4x2” loaf pan (regular size bread pan).
2. In a medium bowl, combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in the mixture. Set aside.
3. In another medium bowl, combined egg, sugar, zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts, if desired.  Spoon batter into prepared pan.
4. 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 wire rack. Wrap and store overnight before slicing. (Yeah, right. Like anyone can wait that long! It really does taste best second day, though.)