Zucchini Bread

Makes 1 loaf, 16 slices

WW Points Plus = 4

1 ½ cups all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon baking powder

¼ teaspoon ground nutmeg

1 egg, beaten (used Egg Beaters)

1 cup sugar

1 cup finely shredded, unpeeled zucchini

¼ cup cooking oil

optional, ½ cup chopped walnuts or pecans

Preheat oven to 350 degrees.  Grease the bottom and ½ in up the sides of a loaf pan, set aside.  In a medium bowl, combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg.  Make a well in center of flour mixture; set aside.

In another medium bowl combine egg, sugar, shredded zucchini, and oil.  Add zucchini mixture all at once to flour mixture.  Stir just until moistened (batter should be lumpy).  Fold in nuts (optional).  Spoon batter into prepared pan.

Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Remove from pan.  Cool on a wire rack.  Wrap and store overnight before slicing.