I found this online. Does it look right?

Zucchini Bread

In a culinary context, zucchini are treated as vegetables, which means they are usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower. Zucchini, like all summer squash, have their ancestry in the Americas. While most summer squash, including the closely related cocozelle, and marrow, were introduced to Europe during the time of European colonization of the Americas, the zucchini is European in origin, the result of spontaneously occurring mutations. In all probability, this occurred in the very late 19th century, probably near Milan; early varieties usually included the names of nearby cities in their name. The alternate name "courgette" comes from the French name of the fruit. The first records of zucchini in the United States date to the early 1920s. It was almost certainly brought over by Italian immigrants, and probably first emerged in the United States in California. One of the most popular ways to prepare zucchini is grated and incorporated into a bread, not unlike banana bread. In this version, draining and squeezing the zucchini makes it less moist than most, and it is less sweet. Eat it with or without butter. The green flecks call to mind its zucchini origins.

1 pound zucchini (approximately 2 cups)

Salt (to help draw water from the zucchini)

2¾ cups flour

1½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon freshly ground nutmeg

3 eggs

1 cup sugar

½ cup vegetable or canola oil

¼ cup unsweetened applesauce (optional)

Zest of one lemon

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1 cup chopped walnuts or pecans (optional)

1. Wash, trim, and coarsely grate the zucchini. Lightly salt the zucchini and let it sit in a colander for 30 minutes to an hour. Squeeze the zucchini dry. You should have about 2 cups of zucchini.

2. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and ½ teaspoon salt.

3. Beat the eggs, sugar, oil and/or applesauce (optional). Mix in the lemon rind, lemon juice, and vanilla.

4. Add the dry ingredients and beat until just combined. Over beating will toughen the bread. Stir in the zucchini. Add the nuts, if you wish.

5. Pour the batter into a greased and floured 9x5-inch loaf pan, and bake in a preheated 350° oven for 50-60 minutes.

6. To test for doneness insert a toothpick, knife or skewer into the center of the zucchini bread. If it pulls away clean, then the zucchini bread is done.

7. Cool the zucchini bread in loaf pan for 15 minutes then remove to a wire rack to finish cooling or serve. The zucchini bread may be frozen for up to 3 months or double wrapped and stored at room temperature for several days.

recipe by: The Victory Garden Cookbook

yields: One 9x5-inch loaf.

prep time:
25 min , active and 30 minutes, inactive

total time:
0 About 1 hour 30 minutes plus cooling

notes:

To make a lower fat version of this recipe use 1/4 cup unsweetened applesauce and 1/4 cup vegetable or canola oil.

I think this might be it. Thank you so very much!

That looks like it. Here's the page from the book. Happy baking.