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

In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another mixing bowl combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well. Add flour mixture; stir just until combined. Stir in chopped walnuts.

Pour batter into a greased 8x4x2-inch loaf pan. Bake in a 350 degree oven for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.

Remove bread from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf. (16 servings)