Nutty Zucchini Loaf

Preheat oven to 325° F. Grease an 8 x 4 x 2-inch loaf pan; set aside.

In a mixing bowl, stir flour cinnamon, nutmeg, salt, baking soda and baking powder together; set aside.

In a separate bowl, mix together white granulated Pioneer Sugar, zucchini, and egg. Add oil and vanilla; mix well. Stir flour mixture into zucchini mixture. Fold in chopped nuts.

Turn batter into prepared pan. Bake for 50 – 55 minutes or until a wooden pick inserted near then center comes out clean. Cool in pan 10 minutes. Remove from pan, cool thoroughly on a rack. Wrap and store overnight before slicing.