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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Nut Loaf Recipe

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This recipe for Zucchini Nut Loaf is from Skye's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp baking powder
1 c sugar
1 c finely shredded unpeeled zucchini
1 egg
1/4 c oil
1/4 tsp lemon zest
1/2 c chopped walnuts
Directions:
Directions:
In a mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg, and baking powder; set aside. In a mixing bowl beat together sugar, zucchini, and egg. Add oil and lemon zest, mix well. Stir flour mix into zucchini mix. Gently fold in chopped nuts. Turn batter into a greased loaf pan. Bake at 350º for 55-60 minutes, or until tooth pick comes out clean.

 

 

 

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