1
preheat oven to 425 F. Spray an 8x4"loaf pan with nonstick cooking spray.
2
In a large bowl, beat egg until pale yellow, gradually adding sugar.
3
Sift flour, baking powder, salt and nutmeg onto a sheet of waxed paper.
4
In small bowl, whisk together buttermilk, margarine, zest and butter flavoring.
5
Alternately beat half the flour mixture and half the buttermilk mixture into the egg mixture. Fold in the zucchini, and spoon into the prepared pan. Batter will be thick.
6
Bake in upper third of oven for 10 minutes. Reduce oven temp to 400 F and bake 50-60 minutes longer, or until a cake tester inserted near the center comes out clean. Cool on a rack for 10 min; turn out and cool before slicing.
Per Serving: 136 Calories, 4 g Protein, 2 g Fat, 24 g Carbs, 337 mg Sodium, 31 mg Cholesterol, 1 g Fiber