2007-08-31T14:01:04Z 5.0 36 55 2007-08-31T14:01:04Z false 33479 0 Imagine a slice of tasty zucchini bread topped with butter or cream cheese, deliciously sweet and cinnamon-spicy. Inhabitants of Central and South America have been eating zucchini for several thousand years but the zucchini we know today is a variety of summer squash developed in Italy. 0 166 5643 1 1/2 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1 cup sugar 1 cup finely shredded, unpeeled zucchini 1/4 cup cooking oil 1 egg 1/4 teaspoon finely shredded lemon peel 1/2 cup chopped walnuts or pecans 1 Zucchini-Bread-Recipe 1 Grease bottom and 1/2 inch up sides of an 8 x 4 x 2 inch loaf pan; set aside. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside. In another medium mixing bowl combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well. Add dry mixture to zucchini mixture. Stir just until moistened (batter should be lumpy). Fold in walnuts or pecans. Spoon batter into the prepared pan. Bake in a 350 degree F oven for 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on the wire rack. Wrap and store overnight. 15 3 1 2010-03-11T08:59:42Z 1 loaf