1 1/2 c. 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
1/2 c. chopped walnuts
1/4 tsp. shredded lemon peel

In a 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. Turn batter into a greased 8 x 4 x 2 inch loaf pan. Bake at 350 degrees for 55-60 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.