Zucchini Bread

Paul likes this recipe a lot (although he usually tries to get Becky to shred the zucchini for him). Another tasty bread that is great for breakfast, snacks, or any other time.  

Ingredients: 

- 1 1/2 cups all-purpose flour (or gf 1 to 1 flour) 

- 1 teaspoon ground cinnamon 

- 1/2 teaspoon baking soda 

- 1/2 teaspoon salt 

- 1/4 teaspoon baking powder 

- 1/4 teaspoon ground nutmeg 

- 1 egg, beaten 

- 1/2 cup sugar (original said 1 C, but it was too sweet) 

- 1 cup finely shredded, unpeeled zucchini 

- 1/4 cup cooking oil 

- can add a splash of vanilla

- 1/2 cup chopped walnuts or pecans, toasted 

 Directions: 

Preheat oven to 350 degrees. Thoroughly grease the bottom and 1/2 inch up the sides of an 8x4x2 inch loaf pan or muffin pan (makes 12 muffins). 

Combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in the center and set aside. 

In a second bowl, combine the egg, sugar, zucchini, and oil (and vanilla). Add the zucchini mixture all at once to the well in the flour mixture. Stir just until moistened (batter will still be lumpy). Fold in nuts. 

Spoon batter into prepared pan. Bake 50-55 minutes for loaf pan or about 20 minutes for muffins or until a wooden toothpick inserted in the center comes out clean. 

Cool in the pan on a wire rack for 10 minutes, then remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.