Zucchini Bread

Zucchini Bread

1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sugar
1 cup shredded zucchini
1/4 cup cooking oil
1 egg
1/4 cup chopped nuts (optional)

In a mixing bowl combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. In another mixing bowl combine sugar, shredded zucchini, cooking oil and egg; mix well. Add flour mixture; stir just until combined. Stir in chopped walnuts, if desired.
Pour batter into a greased loaf pan. Bake in a 350 degree oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes and then remove from pan. Allow to cool completely before slicing.

Variations:

Zucchini Carrot Bread: Prepare as above, except use 1/2 cup shredded zucchini and 1/2 cup shredded carrot.

Carrot Pineapple Bread: Prepare as above, except omit zucchini. Drain one 8 ounce can crushed pineapple, reserving 2 tablespoons juice. Stir drained pineapple, reserved pineapple juice and 1/2 cup shredded carrot into the sugar mixture.

Apple Bread: Prepare as above, except substitute 1 cup finely shredded apple for the shredded zucchini.