Zucchini Bread

1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
*(The smaller, younger zucchini are said to be sweeter and have more tender skin)
1/4 cup cooking oil
1 egg
1/4 tsp finely shredded lemon peel
1/2 cup chopped walnuts or pecans *(if desired)

Grease bottom and ½ inch up sides of an 8x4x2-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, oil, egg, and lemon peel; mix well. Add dry mixture to zucchini mixture. Stir just till moistened (batter should be lumpy). Fold in nuts. Spoon batter into the prepared pan. Bake in a 350º 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 wire rack. Wrap and store overnight. Makes 1 loaf (16 servings) or 2 baby loafs (bake these for around ½ the time).

Source: Amy T (my Twin Sister)