Zucchini Bread

This is the best zucchini bread I have ever had. I love to make it when I have fresh zucchini from the garden!

1 1/2 C. all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1 C. sugar
1 C. finely shredded, unpeeled zucchini
1/4 C. cooking oil
1 egg
Optional:
1/4 tsp finely shredded lemon peel
1/2 C. chopped walnuts or pecans

Grease bottom and 1/2 inch up sides of an 8x4x2 inch loaf pan; set aside. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside.

In another medium mixing bowl, combine sugar, shredded zucchini cooking oil, egg, and lemon peel; mix well. Add dry mixture to zucchini mixture. Stir just till moistened (batter should be lumpy). Fold in walnuts or pecans.

Spoon batter into the prepared pan (grease with Crisco and coat with a thin layer of flour). bake in a 350 oven 55-60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight. Makes 1 loaf (16 servings).