Zucchini Bread

1 1/2 cups flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp ground nutmeg
1 beaten egg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
1/4 cup canola oil
1/2 cup chocolate chips

Grease an 8x4x2" loaf pan. Set aside. In a medium bowl, sift together the flour, cinnamon, baking soda, salt, baking powder, and nutmeg.

In another bowl, combine egg, sugar, zucchini, and oil. Add zucchini mixture all at once to the flour mixture. Stir just until moistened. Fold in chocolate chips. Spoon batter into prepared loaf pan.

Bake in a pre-heated 350 oven for 50-55 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan and cool completely on wire rack.

*Zucchini freezes really well. I buy it on sale, shred it, and freeze 1 cup portions in zip-lock bags. It keeps its color, and I've stored it up to 9 months with no problems.