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

In mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg and baking powder; set aside. In a mixing bowl beat together sugar, shredded zucchini and egg. Add oil and lemon peel; mix well. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts and raisins.

Turn batter into a greased 8 x 4 x 2 inch loaf pan. Bake in a 350 degree oven for 55 to 60 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool thoroughly on a rack. Wrap and store loaf overnight before slicing. Makes 1.