All about recipe here

• 1 1/2 cups all-purpose flour
• 1/4 cup cooking oil
• 1 cup granulated sugar
• 1 cup finely shredded unpeeled zucchini
• 1 teaspoon ground cinnamon
• 1 egg

• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/3 cup chopped pecans
• 1/4 1/4 teaspoon nutmeg

1. In a large mixing bowl, combine flour, cinnamon, baking soda, baking powder, salt and nutmeg.
2. In another mixing bowl, combine sugar, shredded zucchini, cooking oil, egg and lemon zest and mix well.
3. Add flour mixture, stir until just combined. Pour batter into a greased 8-x4-x2-inch loaf ban.
4. Bake in a preheated 320°F. oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.
5. After removal from oven, rest on wire rack for ten minutes. Remove from pan and cool thoroughly on a wire rack. Wrap and store overnigh before slicing. Makes one loaf - about 12 slices.

Some Interesting Variations

• Apple Bread: Prepare as above except substitute 1 cup of finely shredded, peeled apples for the shredded zucchini.
• Carrot and Pineapple Bread: Prepare as above except substitute pineapple and carrots. Drain 1 8 1/4-ounce can crushed pineapple, reserving 2 tablespoons of the juice. Stir drained pineapple, reserved pineapple juice and 1/2 cup finely shredded carrots into the sugar mixture.