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 zucchini
1 egg
1/4 c. cooking oil
1/4 tsp. finely shredded lemon peel
1/2 c. chopped walnuts

In a mixing bowl stir together first five ingredients; set aside. In another bowl beat together sugar, zucchini and egg. Add oil and lemon peel; mix well. Stir flour mixture into zucchini mixture. Gently fold in chopped nuts.

Turn into a greased 8x4x2 inch loaf pan. Bake at 350 for 55-60 minutes. Cool in pan for 10 minutes. Remove from pan; cool thoroughly on a rack. Wrap and store overnight before slicing.