| Zucchini Nut Loaf
1 ½ cup all purpose flour
1 tsp. ground cinnamon
½ tsp. baking soda
½ tsp. salt
½ tsp. nutmeg
¼ tsp. baking powder
1 cup sugar
1 cup shredded un-peeled zucchini
1 egg
¼ cup cooking oil
¼ tsp. finely shredded lemon peel
½ cup chopped walnuts
Heat oven to 350 degrees. In a mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg, baking powder. In a mixing bowl beat together sugar, shredded zucchini, 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”x4”x2” baking loaf pan. Bake at 350 degrees for 55-60 minutes or until a wooded stick inserted near the center comes out clean. Cool in pan ten minutes. Remove from pan. Cool thoroughly on a rack. Makes 1 loaf.
Sautéd Zucchini
In a skillet, heat olive oil on high Cut Zucchini in 1/2 inch slices ( leave skin on) Place Zucchini in hot skillet, turn heat down to medium-high Sauté to desired tenderness May sprinkle parmesan cheese on, just before serving. Optional: While frying, add sweet onion
| 
