3 c. all-purpose flour
1 1/2 c. sugar
4 1/2 tsp. baking powder
1 tsp. salt
1 (4 oz.) can walnuts, chopped
4 eggs
2/3 c. salad oil
2 c. shredded zucchini
2 tsp. grated lemon peel

Preheat oven to 350 degrees. Grease two 8 1/2 x 4 1/2 inch loaf pans. In a large bowl, mix flour, sugar, baking powder, salt and walnuts. In a medium bowl, beat eggs slightly; stir in oil, zucchini and grated lemon peel; stir into flour mixture just until flour is moistened. Spoon batter evenly into pans.

Bake 1 hour or until toothpick inserted in center comes out clean. Cool bread in pans on wire racks 10 minutes; remove form pans and finish cooling on wire racks. 2 loaves.