Ressipy

by -Better Homes and Gardens

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1/4 tsp baking powder
• 1 cup sugar
• 1 cup finely shredded zucchini
• 1 egg
• 1/4 cup vegetable oil
• 1/4 tsp finely shredded lemon peel
• 1/2 cup chopped pecans or walnuts

Instructions

1. In a mixing bowl, beat together sugar, shredded zucchini, and egg. Add oil and lemon peel; mix well.
2. Heat oven to 350°.
3. In a mixing bowl, stir together flour, cinnamon, baking soda, salt, nutmeg, and baking powder; set aside.
4. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts.
5. Turn batter into a greased 8x4x2-inch loaf pan. Bake for 55 to 60 minutes or till a wooden toothpick comes out clean.
6. Cool in pan 10 minutes. Remove from pan.
7. For muffins, divide batter into 12 muffin cups. bake at 350° 20-25 minutes.