Zucchini Bread
I found this recipe in the Red Checkered Better Homes and Garden cookbook. I love that it doesn't use a ton of oil. My kids are under the impression that this is the only way to eat zucchini.
Grease bottom and 1/2" up sides of two 8x4x2" loaf pan. Set aside.
Dry ingredients
| 1 1/2 | c | Flour - All Purpose |
| 1 | tsp | Cinnamon |
| 1/2 | tsp | Baking Soda |
| 1/4 | tsp | Baking Powder |
| 1/4 | tsp | Salt |
| 1/4 | tsp | Nutmeg |
In medium mixing bowl combine dry ingredients; set aside.
Wet Ingredients
| 1 | c | Sugar |
| 1 | c | Zucchini - grated |
| 1/4 | c | oil |
| 1 | egg |
In another medium bowl, combine other ingredients (except nuts). Add dry ingredients to zucchini mixture. Stir just until moistened.
Spoon batter into prepared pans. Bake in 350* oven for 55-60 minutes. Cool in pan on wire rack 10 minutes.
Remove loaf from pan. Cool completely. Wrap and store overnight.