Zucchini Nut Quickbread
1 1/2 cups barley flour (pack flour in measuring cup to eliminate air pockets)
1 tsp. cinnamon
1/2 tsp. soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. baking powder
1 cup sugar
1 cup finely shredded unpeeled zucchini
1/4 cup olive oil
1/4 tsp. shredded lemon peel
1/2 cup finely chopped nuts
1 regular-sized loaf or 2-3 mini loaves.
Stir together barley flour, cinnamon, baking soda, salt, nutmeg, and baking powder. Set aside.
Beat together sugar, shredded zucchini, and egg. Add oil and lemon peel.
Stir flour mixture into zucchini mixture until just blended.
Fold in nuts.
Bake in mini loaf pans at 350 degrees for 40-45 minutes.
Do the toothpick test to check for doneness.
Let completely cool before slicing.