Zucchini Nut Loaf

The only way the kids will eat zucchini.

Ingredients

  • 1-1/2 cups flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. baking powder
  • 1 cup sugar
  • 1 cup finely shredded, unpeeled zucchini
  • 1 egg
  • 1/4 cup cooking oil
  • 1/4 tsp. finely shredded lemon peel
  • 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 350°. In a mixing bowl, stir together flour, cinnamon, baking soda, salt, nutmeg, and baking powder. Set aside.
  2. In another bowl, beat together sugar, zucchini, and egg. Add oil and lemon peel; mix well.
  3. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts. Turn batter into a greased 8"x4"x2" loaf pan.
  4. Bake for 55-60 minutes or until a toothpick comes out clean.
  5. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a rack.
  6. Wrap and store loaf overnight before slicing. (Or just eat. Does anyone actually follow this step?)