Lemon Zucchini Bread

It's bakesale time at work. The proverbial thorn in my oven mitt. This time I'm going to give this quick bread a shot. I'll be making this either tonight or tomorrow, so I'll update when it's ready.

Update: Let it be know on this day Tuesday February 12,2008 my official declaration of non-baking. I am hanging up my oven mitts. I'm cursed by the angry Hindu baking gods. I tried this recipe and the result was one loaf that was so overcooked it crumbled when I tried to cut it and another one that was burnt on the edges and raw in the middle. I am not a baker. I don't even like it. So I'm not doing it anymore. I will not bake again!!!!

1 1/2 cups shredded zucchini
3/4 cup white sugar
1 egg
1/2 cup vegetable oil
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 tsp ground cinnamon
2 tsp lemon zest

Prehead oven to 350 degrees. Grease an 8 X 4 " loaf pan. Beat together zucchini, sugar, egg, and oil. In separate bowl stir together flour, salt, and baking soda. Stir in cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into prepared pan.

Bake 45 minutes or until knife inserted into center comes out clean. Remove from heat and cool 10 minutes before turning out onto a wire rack to cool completely.