Zucchini Bread

1 1/2 cup flour
1 tspn. cinnamon
1/2 tspn. baking soda
1/2 tspn. baking powder
1/4 tspn salt
1/4 tspn. nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1 egg
1/4 tspn. shredded lemon peel or lemon juice

Grease bottom of bread pan, set aside. Mix flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Set aside.
In another bowl, comine sugar, zucchini, cooking oil, egg, and lemon peel or juice. Mix well. Add dry mixture to zucchini mixture. Stir until just moistened. You can fold in walnuts or pecans if desired.
Spoon batter into the prepared pan. Bake at 35o for 55 minutes or until a toothpick comes out clean. You can substitute zucchini for one cup finely shredded, peeled apple for APPLE BREAD.

I like to bake the batter in muffin tins for ZUCCHINI MUFFINS.