2 1/2 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. finely shredded lemon peel
3/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
2 beaten eggs
1 1/4 c. sugar
1/2 c. oil
1/4 tsp. orange extract (opt.)
2 c. finely shredded zucchini
1 c. chopped walnuts

In a large bowl, stir together flour, baking powder, baking soda, lemon peel, salt, cinnamon and ginger; set aside. In another bowl, beat together eggs, sugar, oil and extract. Add egg mixture to flour mixture along with zucchini and nuts; mix well. Turn batter into greased 9"x5"x3" loaf pan.

Bake at 350 degrees for 50 to 60 minutes or until pick comes out clean. Remove from pan to wire rack. Cool thoroughly. For softer crust, wrap and store loaf overnight before slicing. Makes 1 loaf.