375 ml all purpose flour 1 1/2 cup
2 ml cinnamon 1/2 tsp
2 ml baking soda 1/2 tsp
2 ml each salt & nutmeg 1/2 tsp
1 ml baking powder 1/4 tsp
1 egg
175 ml granulated sugar 3/4 cup
75 ml vegetable oil 1/3 cup
25 ml milk 2 tbsp
250 ml zucchini, unpeeled & shredded 1 cup
125 ml pecans, chopped 1/2 cup
2 ml lemon rind, grated 1/2 tsp
In large bowl; combine flour, cinnamon, baking soda, salt, nutmeg and baking powder. In medium bowl; beat eggs; whisk in sugar, oil and milk. Stir in zucchini, nuts and lemon rind. Stir zucchini mixture into dry ingredients. Pour batter into greased 8 x 4 inch (1.5 L) loaf pan. Bake in preheated 350 F (180 C) oven for 50 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes in pan. Turn out onto rack to cool completely.
Serves 8