Zucchini bread
Source of Recipe
Aunt Saunny
1 1/2 cups all-purpose 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 beaten egg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/2 cup chopped walnuts or pecans, toasted
1. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan;
set aside. In a medium bowl combine the flour, cinnamon, baking soda,
salt, baking powder, and nutmeg. Make a well in center of flour
mixture; set aside.
2. In another medium bowl combine 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. Spoon batter into
prepared pan.
3. Bake in a 350 oven 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.
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