1 c. flour
1/2 c. whole wheat flour
1/3 c. quick cooking oats, uncooked
1 tsp. baking soda
1/2 c. butter
1/2 c. sugar
2 eggs
2 tbsp. milk
1 tsp. vanilla
1/2 tsp. finely shredded lemon zest
1 c. finely shredded zucchini, carrots, peeled pears or finely chopped peeled peaches (1 c. total, any named above or a combination)
1/2 c. chopped walnuts or pecans

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 zest; 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 an 8"x4"x2" loaf pan. Bake in a 350 degree oven for 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, serving 12.