Zucchini Bread

1 1/2 c all purpose flour or whole wheat flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp nutmeg
1 beaten egg or 1/4 c Eggbeaters
1 c sugar or 1 1/4 c brown rice syrup
1 c shredded zucchini
1/4 c cooking oil or 1/4 c applesauce
1/2 c chopped walnuts or pecans, optional


1. Grease a 8x4x2 inch loaf pan. In a bowl, combine flour, cinnamon, baking soda, salt, baking powder and nutmeg.
2. In another bowl, combine egg, sugar, zucchini and oil. Add zucchini mixture to flour mixture. Stir until moistened. Stir in nuts, if desired.
3. Bake at 350 degrees for 45-50 minutes. Cool 10 minutes, if you can wait that long. Remove from pan, slice and enjoy.

*You can also substitute 1 1/2 c shredded, peeled apple for the zucchini.

My fondest memories of zucchini bread were at my Aunt Ruth's home. I remember her letting Stephanie and I help her make things in the kitchen. I always loved her zucchini bread and still to this day when I make it...it reminds me of all the good times I spent at my Uncle Don and Aunt Ruth's home! :) I'll never forget how hard she would work in the church, home and kitchen for visiting preachers, missionaries, unexpected guests and her family. She has always been an inspiration to me in so many areas of my life. I never saw her do any of these things with the expectation of getting something in return. How amazing is that!