Here's the zucchini bread recipe mom gave me back in 1994. I've made it many times since then. A great way to use up extra zucchini when the garden overflows with it.
Zucchini Nut Loaf
1 1/2 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. salt
1 c. sugar
1 c. shredded, unpeeled zucchini
1 egg
1/4 c. oil
1/4 tsp. lemon peel
1/2 c. chopped walnuts
Mix flour-salt. Beat sugar, zucchini and egg. Add oil and lemon peel. Mix well. Add flour mixture. Fold in walnuts. Bake in greased bread pan at 350 for 55-60 minutes.
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