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tert in seattle

writes:
>Does anyone have an awesome Zucchini Bread recipe?
>I made the below recipe and it was ok but I had tasted it many years
>ago and I remember it being delicious. What I made was nothing
>special.
>
>DH is allergic to nuts, so I omitted the walnuts in the below recipe.
>
>This is the recipe I used. Anyone have a better one? TIA
>
>Zucchini Nut Loaf
>
>1-1/2 cups all-purpose flour
>1 teaspoon ground cinnamon
>1/2 teaspoon baking soda
>1/2 teaspoon ground nutmeg
>1/4 teaspoon baking powder
>1/2 teaspoon salt
>1 cup sugar
>1 cup finely shredded unpeeled zucchini
>1 egg
>1/4 cup cooking oil
>1/4 teaspoon finely shredded lemon peel or 1/2 teaspoon vanilla
>1/2 cup chopped walnuts
>
>In mixing bowl, stir together flour, cinnamon, baking soda, nutmeg,
>baking powder, and salt; set aside. In another mixing bowl beat
>together sugar, shredded zucchini, and egg. Add oil and lemon peel;
>mix well. Stir flour mixture into zucchini mixture. Gently fold in
>chopped nuts. Turn batter into a greased and floured 8x4x2-inch loaf
>pan. Bake in a preheated oven at 350 degrees for 55 to 60 minutes or
>till wooden pick inserted near center comes out clean. Cool in pan 10
>minutes. Remove from pan; cool thoroughly on rack. Wrap and store loaf
>overnight before slicing. Makes 1 loaf.

double the cinnamon and vanilla, add 1/4 t. ground cloves and
consider substituting some of the zucchini with shredded carrot

I would use less nutmeg too