I've had a few requests for the zucchini bread recipe Gerry's been using. It's from the Better Homes and Gardens New Baking Book, copyright 1998. There are six hundred other recipes in there, so they can't be too upset with me if I put one measly recipe online! I will write it as is and put Ger's amendments in red.
Makes one loaf.
1 1/2 cups all-purpose flour (He sometimes substitutes oat bran for part of it.)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
(Instead of cinnamon and nutmeg, he uses the mixed spice I wrote about before...right here. I think you can really taste the spices, and that's what makes them so good.)
1 beaten egg
1 cup sugar (He uses raw sugar and cuts it to about 3/4 of a cup.)
1 cup finely shredded, unpeeled zucchini (or whatever summer squash you have)
1/4 cup cooking oil
1/4 teaspoon finely shredded lemon peel (leaves it out)
1/2 cup chopped walnuts or pecans (leaves them out, but adds in raisins or sultanas or whatever we have)
1. Grease bottom and 1/2 inch up sides of an 8x4x2 inch loaf pan; set aside. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Make a well in center of dry mixture; set aside.
2. In another medium mixing bowl combine egg, sugar, zucchini, oil, and lemon peel. Add zucchini mixture all at once to dry mixture. Stir just until moistened (batter should be lumpy). Fold in the nuts.
3. Spoon batter into prepared pan. Bake in a 350 degree oven 55 to 60 minutes or until wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for ten minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.