Zucchini Bread

The day before my birthday party, Matt and I were cooking up a storm. The recipe we were least excited about that night was this Zucchini Bread. It wasn't until we tried it a day later that Matt fell in love with this one and we have made 2 more loaves since. This recipe is from the Better Homes and Garden Cookbook.

Ingredients
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 ground nutmeg
1 beaten egg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/2 cup chopped walnuts or pecans

1. Grease the bottom and 1/2 inch up 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 the center of flour mixture; set aside.

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

3. Bake in a 350 degree oven 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 wire rack. Wrap and store overnight before slicing.