Zucchini Nut Bread

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Dietary guidance: v 

Ingredients

1 1/2 c. all-purpose flour
1 t. ground cinnamon
1/2 t. baking soda
1/2 t. salt
1/2 t. ground nutmeg
1/4 t. baking powder
1 c. sugar
1 c. finely shredded unpeeled zucchini
1 egg
1/4 c. cooking oil
1/4 t. finely shredded lemon peel
1/2 c. chopped walnuts

Method

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 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 loaf.

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