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Zucchini Bread

1 1/2-cups 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-cup sugar
1-cup finely shredded, unpeeled zucchini
1/4-cup cooking oil
1/4-tsp finely shredded lemon peel
1/2-cup chopped walnuts or pecans

Grease the bottom and 1/2 " up the sides of an 8x4x2" 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 until moistened (batter should be lumpy)
Fold in walnuts or pecans
Spoon batter into the prepared pan
Bake in a 350* oven for 55-60 minutes or until a wooden toothpick comes out clean from center
Cool in the pan on a wire rack for 10 minutes
Remove from pan
Cool completely on the wire rack
Wrap and store overnight