1 c. zucchini shredded with the skin
1/2 tsp. salt
1/4 c. butter
2/3 c. sugar
1 lg. egg
4 tbsp. lemon juice
1 ripe banana, mashed
1 tsp. baking soda
2 c. flour
1/2 c. walnuts, chopped
2 tbsp. minced fresh mint leaves

Preheat oven to 350 degrees. Place the shredded zucchini in a bowl and toss with salt. Let sit for 15 minutes to release the juices.

Meanwhile cream the butter and sugar together until smooth. Beat in the egg and lemon juice. Add the banana. Drain the zucchini and squeeze it dry and stir into the mixture. Stir in the soda and then the flour, walnuts and mint.

Place the batter in greased 8 1/2 x 4 1/2 inch loaf pan for 40 to 50 minutes or until bread tests done with knife inserted in the center. Cool on rack.