Sunday, April 10, 2011

Zucchini Bread

Prep: 20 minutes, Bake: 50 minutes, Oven: 350 degrees Fahrenheit, Makes: 1 loaf

1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
1 egg, beaten
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/2 cup chopped walnuts or pecans, toasted

1.  Preheat oven to 350.  Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside.  In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg.  Make a well in center of flour mixture; set aside.

2.  In another medium bowl combine egg, sugar, shredded zucchini, and oil.  Add zucchini mixture all at once to flour mixture.  Stir just until moistened (batter should be lumpy).  Fold in nuts.  Spoon batter into prepared pan.

3.  Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Remove from pan.  Cool completely on a wire rack.  Wrap and store overnight before slicing.


James & Stephie Lynne Purcell said...

Yum I love zucchini bread- I will have to try this recipe! Hope you guys are doing well we miss you both!

Lexi said...

How funny that you posted this - I was JUST thinking about how bad I wanted to make zucchini bread and was getting online to look up a recipe. Thanks!