Zucchini Bread

From the kitchen of: Becky Flinders
Serves:
Rating: ***

1 1/2 C all-purpose flour
1/4 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/2 tsp ground nutmeg
1 C sugar
1 1/2 C shredded, unpeeled zucchini
1/4 C vegetable oil
1 egg
1/4 tsp lemon peel
1/2 C chopped walnuts or pecans (optional)

*grease bottom and sides of 8x4x2-inch loaf pan. (note: I have the Williams and Sonoma loaf pan, and it's twice as big, so I had to double the recipe. Be sure to check your pan size)
*combine flour, cinnamon, baking powder, salt, and nutmeg in medium bowl. I like to use a whisk for my dry ingredients to keep them light and airy.
*in another bowl, combine the sugar, zucchini, oil, egg, and lemon peel.
*add dry ingredients to zucchini mixture and stir just until moistened. Fold in walnuts or pecans.
*spoon batter into prepared pan and bake for 45 minutes at 350.
*cover with aluminum foil and bake another 10-15 minutes or until center is cooked through.
*cool on wire rack for 10 minutes before removing loaf from pan to cool completely on the wire rack.
*I like to brush the top of the loaf with melted butter and sprinkle with a cinnamon/sugar mixture for a little extra health benefit. SO GOOD!