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Zucchini Nut Loaf

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  • Complexity: medium


  • 1 1/2 cups all purpose flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp baking powder
  • 1 cup sugar
  • 1 cup finely shredded unpeeled zucchini
  • 1 egg
  • 1/4 cup cooking oil
  • 1/4 tsp finely shredded lemon peel
  • 1/2 cup chopped walnuts


  1. Preheat oven to 350.

  2. 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 egg. Add oil and lemon peel; mix well. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts.

    Turn batter into a greased 8x4x2 inch loaf pan. Bake at 350 for 55-60 minutes or till a wooden pick inserted near center comes out clean.

    Cool in pan 10 minutes. Remove from pan cool thoroughly on a rack. Wrap and store loaf over night before slicing.

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