Zucchini NUT Bread

Yes, still more Zucchini to use up. This family only eats freshly cooked (in my many ways) so much. Can't let any go to waste!

Made several loaves of Zucchini Bread. Some will go in the freezer for a later date.

Zucchini Nut Bread

1 1/2 cups flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon baking powder

1 cup sugar

1 cup finely grated zucchini

1 egg

1/4 cup oil

1/2 cup chopped walnuts

In a bowl stir together flour, cinnamon, baking soda, salt,nutmeg, and baking powder. Set aside. In another bowl beat together sugar,zucchini, and egg. 

Add oil and mix well. 

Stir flour mixture into zucchini mixture. Gently fold in chopped nuts. 

Turn batter into greased 8x4x2 inch loaf pan. 

Bake at 350* for 55 - 60 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes. 

Remove from pan: cool thoroughly on rack. 

Wrap and store loaf overnight before slicing. 

Makes 1 loaf.

You can freeze shredded Zucchini and/or crook neck squash in the freezer.

I put 2 cups in each zipper bag, that way it's already measured out and ready to use once it thaws.

More recipes here