1 1/2 c. all-purpose flour
1 c. sugar
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. nutmeg
1 beaten egg
1 c. finely shredded, unpeeled zucchini
1/4 c. oil
1/4 tsp. finely shredded lemon peel
1/2 c. chopped walnuts

Grease an 8x4x2 inch loaf pan. Set loaf pan aside. In a medium mixing bow, stir together flour, sugar, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in the center of the dry mixture.

In another medium mixing bowl, combine the egg, shredded zucchini, cooking oil, and lemon peel. Add zucchini mixture all at once to the dry mixture. Stir just until moistened; batter should be lumpy. Fold in chopped walnuts. Pour batter into the prepared pan. Bake in a 350 degree oven for 55 to 60 minutes or until done.

Cool bread in pan on wire rack for 10 minutes. Then remove bread from the pan and completely cool on the wire rack. Wrap and store overnight before slicing. Makes 1 loaf.