1 c. flour
1/3 c. quick - cooking oats
1/2 c. butter
2 eggs
1 tsp. vanilla
1/2 tsp. finely shredded lemon peel
1 c. finely shredded zucchini, carrots or peeled peaches
1/2 c. whole wheat flour
1 tsp. baking soda
1/2 c. sugar
2 tbsp. milk
1/2 c. nuts

Combine flours, oats and soda; set aside. In a large mixer bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until fluffy, scraping sides of bowl often. Add eggs, milk, vanilla and lemon peel; beat well. Stir in vegetable or fruit. Add flour mixture a third at a time, beating on low speed until combined. Stir in nuts.

Spread batter in a greased 5 1/2 cup ring mold or 8 x 4 x 2 inch loaf pan. Bake in a 350 degree oven 35 to 40 minutes for ring mold or 55 to 60 minutes for loaf pan, or until a wooden toothpick inserted in center comes out clean. Cover with foil the last 10 minutes of baking. Cool 10 minutes. Remove from pan; cool on wire rack. Wrap and store overnight for easier slicing. Makes 1 loaf, 12 servings.

Nutritional information: 180 cal., 4 g. pro., 14 g. carbo., 12 g. fat, 67 mg. chol., 180 mg. sodium.