Zucchini Nut Bread


I’ve been baking this delicious quick bread since I was 13 years old…also straight out of the 1960s Better Homes and Gardens cookbook. Quick and easy and it’s so much better than other zucchini bread you may have tried.

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

DIRECTIONS:
Preheat oven to 350 degrees
Grease the bottom and sides of an 8x4x2-inch loaf pan (I also add parchment paper to cover bottom)

  1. Shred 1 small zucchini using a grater.
  2. In medium bowl beat together shredded zucchini and sugar and egg using a wooden spoon.
  3. Add oil and lemon zest. Mix well.
  4. Add cinnamon, baking soda, salt, baking powder, and nutmeg until blended.
  5. Add flour. Stir just until moistened (batter should be lumpy).
  6. Fold in nuts. Spoon/pour batter into prepared pan.
  7. Bake for 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean.
  8. Cool in pan on a wire rack for 10 minutes. Remove from pan.
  9. Cool completely on a wire rack. Wrap in foil and store overnight before slicing