1 c. all-purpose flour
1/2 c. whole wheat flour
1/3 c. quick-cooking or rolled oats
1 tsp. baking soda
1/2 c. sugar
1/2 c. butter
2 tbsp. milk
2 eggs
1/2 tsp. lemon peel, finely shredded
1 tsp. vanilla
1/2 c. walnuts, chopped
1 c. zucchini or carrots or pears, peeled or peaches, chopped fine

Combine flours, oats and soda; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy, scraping sides of bowl after. Add eggs, milk, vanilla and lemon peel; beat well. Stir in vegetables and fruit. Add flour mixture, a third at a time, beating on low speed until combined. Stir in walnuts.

Spread batter in a greased mold or 8x5x2 inch loaf pan. Bake in a 350 degree oven 35 to 40 minutes for mold or 55 to 60 minutes for loaf pan or until a wooden toothpick inserted in center comes out clean. Cover with foil the last 10 minutes of baking. Cool 10 minutes. Remove from pan, cool on wire rack. Wrap and store overnight for easier slicing. Makes 1 loaf or 12 servings.