The best zucchini bread---EVER

I've had this really large zucchini in my fridge for over a week now that someone gave me from their garden---I've decided to finally use it today and make some zucchini bread. I absolutely love zucchini bread. It reminds me of coming home for weekends during college and getting it as a special treat. I had the best mother in law in the world---really! My husband and I met and started dating our freshman year at Purdue. I quickly came to love his family and always wanted to go to visit them on the weekends. His mom always "made" the most delicious food for us for the entire weekend---and some to take back with us. I remember this as one of my favorite treats.

I do say "made" because she couldn't physically make anything herself, but she kept a watchful eye on others making it for her---on a table that she had at the foot of her bed---which was in the living room so she didn't miss out on anything!! She had a really long battle with lou gehrig's disease---over 20 years---and although it took her muscle strength and confined her to a bed, her mind was sharp as a tack--- and she had the most amazing memory. Anyways, this is her recipe and it absolutely wonderful---you should really try it!

1 1/2 c all purpose flour

1/2 tsp baking soda

1/4 tsp baking powder

1 c sugar

1/4 c cooking oil

1/4 tsp lemon peel, finely shredded

1 tsp cinnamon

1/4 tsp salt

1/4 tsp nutmeg

1 c unpeeled zucchini, finely shredded

1 egg

1/2 c walnuts, chopped

In a mixing bowl, combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another bowl, combine the sugar, shredded zucchini, egg, cooling oil, and lemon peel. Mix well and add flour mixture: stir just until combined. Add nuts. Pour batter in a greased loaf pan and bake 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Apple bread: substitute the zucchini with shredded apples (I haven't tried, but sounds good)

My test taster gave it the seal of approval!