baci' baking - Zucchini Bread

My mother and father-in-law grow tons of zucchini in their garden, so I thought I'd take a stab at making some zucchini bread and it turned out so delicious that I thought I'd share the recipe I used. My trusty Better Homes and Gardens Limited Edition "Pink Plaid" New Cook Book was just the help I need to make my first ever batch of zucchini bread :)

Zucchini Bread

1 1/2 cups all-purpose flour

1 t. ground cinnamon

1/2 t. baking soda

1/2 t. salt

1/4 t. baking powder

1/4 t. ground nutmeg

1 beaten egg

1 cup sugar

1 cup finely shredded, unpeeled zucchini

1/4 cup canola oil

1/2 cup chopped walnuts or pecans

1) Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside.

2) In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder and nutmeg. Make a well in center of flour mixture; set aside.

3) In another medium bowl, combine egg, sugar, zucchini and oil. Add zucchini mixture all at once to flour mixture (pour into well). Stir with wooden spoon just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

4) Bake in oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on a wire rack.

Makes One Loaf (16 servings)