Bowl #1: Sift together 1 and 1/4c All Purpose Flour (or Whole Wheat Flour for Healthier Version), 1c Sugar, 1 and 1/2t Ground Cinnamon, 1/2t Baking Soda, 1/2t Salt, 1 and 1/2t Baking Powder and 1/4t Nutmeg. After sifting, stir a little to blend ingredients.
Bowl #2: Stir together1 Egg, 1c finely shredded Zucchini with skin, 1/4c Veg Oil, 1/4 cup softened Butter (Replace Veg Oil and Butter with Unsweetened Apple Sauce for Healthier Version) and 1t Pure Vanilla Extract. Don't over mix Bowl #2, it leads to dryness.
Pour Bowl #2 in Bowl #1, and fold in, don't mix, batter should be lumpy. Fold in 1/2c Toasted Walnuts in batter and then pour batter in greased pan. I made a crumb coat (Mix 1/4c softened Butter, 1/4c of Brown Sugar,1/4c Toasted Walnuts and 3T flour) and drizzled it on top of the batter. Bake for 40-50 minutes at 350 degrees or until toothpick comes out clean. I used a 9x5 pan, if you have a smaller size, shorten time. Bake15-20 minutes if you are using a muffin/cupcake pan. You can also substitute zucchini with shredded apples or carrots. I always recommend a crumb coat for look and texture!
