Recipe Time! I made a couple loaves of Zucchini Bread last week for my co-workers and it turned out really well. Some of them wanted the recipe, so here it is.(Adapted from Better Homes and Gardens New Cook Book)
1-1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup cooking oil
1/4 tsp finely shredded lemon peel
1. First mix all the dry ingredients together in a bowl: flour, cinnamon, baking soda, baking powder, salt, and nutmeg.
2. In other bowl combine the wet ingredients: sugar, shredded zucchini, cooking oil, egg, and lemon peel. (For the zucchini, I just trim off the ends and then attack them with a grater.) Mix well, then add in the dry ingredients. Stir it til it’s all moistened as best you can. It’ll be super lumpy. The wetness will really depend on how watery your particular zucchini were.
3. Grease the bottom and 1/2 inch up the sides of your loaf pan. (Not all the way up the sides, because otherwise when you take the bread out it’ll fall. This way it sticks a little bit and doesn’t collapse.) Spoon in your batter and then chuck it in a 350°F oven for 55 to 60 minutes. Check for doneness by inserting a toothpick close to the center. When it comes out clean, the bread is done!
I cool the bread in the pan on a rack until it’s touchable; then I slide a knife around the edges and pop the loaf out. Then I let that cool for a little while longer on the rack. It’s best if you can actually wrap it in foil and let it sit overnight (it’s easier to cut that way), but I think it tastes best warm from the oven smothered in butter, so it’s up to you.