Zucchini Nut Loaf

 Zucchini nut loaf

1½ cups all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon baking powder

1 cup sugar

1 cup finely shredded unpeeled zucchini

1 egg

¼ cup cooking oil

1 teaspoon lemon zest

½ cup chopped pecans (or walnuts)

In a mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg, and baking powder; set aside. In a mixing bowl beat together sugar, shredded zucchini, and eff. Add oil and lemon zest; mix well. Stir the flour mixture into the zucchini mixture. Gently fold in chopped nuts. Turn batter into a greased 8x4x2 loaf pan. Bake in a 350 degree oven for 55 to 60 minutes. Cook in the pan for 10 minutes. Remove from pan; cool.