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Another good old harvest-time recipe...
1-1/2 Cups all-purpose flour
1 tsp ground 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 shredded unpeeled zucchini
1 medium egg
1/4 cup vegetable oil
1/4 tsp finely shredded lemon peel
1/2 cup chopped walnuts
Preheat oven to 350. In a mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg and baking powder. Set aside. In a mixing bowl beat together sugar, shredded zucchini and egg. Add oil and lemon peel, mix well. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts. Turn batter into a greased 8x4x2 loaf pan. Bake in 350 degree oven for 55 to 60 minutes or until done.
Cool in pan for 10 minutes, then remove from pan and allow to thoroughly cool on wire rack.
Wrap and store loaf overnight before slicing.
