1 c. all purpose flour
1/2 c. whole wheat flour
1/3 c. oats, uncooked
1 tsp. baking soda
1/2 c. butter
1/2 tsp. finely shredded lemon peel
1 c. finely shredded zucchini or carrots, or peeled peaches or pears, finely chopped
1/2 c. sugar
2 eggs
2 tbsp. milk
1 tsp. vanilla
1/2 c. chopped nuts

Combine dry ingredients except sugar. Set aside. Beat butter and sugar together until fluffy. Add eggs, milk, vanilla and lemon peel; beat well. Stir in vegetable or fruit. Add flour mixture, 1/3 at a time, beating on low speed until combined. Stir in walnuts. Spread batter in a greased 5 1/2 cup ring mold or a 8 x 4 x 2 inch loaf pan. Bake at 350 degrees for 35 to 40 minutes for ring mold, 55 to 60 minutes for loaf pan (cover with foil for the last 10 minutes). Cool 10 minutes in pan, then remove and cool on rack. Wrap and store overnight for easier slicing.