Zucchini Nut Loaf

1-1/2 c. all-purpose flour
1 t. ground cinnamon
1/2 t. baking soda
1/2 t. salt
1/2 t. ground nutmeg
1/4 t. baking powder
1 c. sugar
1 c. finely shredded unpeeled zucchini [1/2 of a medium zucchini]
1 egg
1/4 c. cooking oil [or coconut oil]
1/4 t. finely shredded lemon peel [or orange peel]
1/2 c. chopped walnuts
[Sugar crystals for topping - I use Sugar in the Raw]

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 8 x 4 x 2" loaf pan. Bake in 350 degree oven for 55-60 minutes or until 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 overnight before slicing.

Makes 1 loaf.

[For muffins:  Line muffin tin with paper cupcake liners. Spoon batter into cups until about half full. Sprinkle sugar crystals on the top before baking. Bake at 350 degrees for about 30-32 minutes, until lightly browned. Makes 12 muffins.]

From Better Homes and Gardens New Cook Book, page 139.