Ingredients
1 1/2 C all-purpose 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 Pioneer or Big Chief Sugar
1 C zucchini, unpeeled & finely shredded
1 egg
1/4 C cooking oil
1/4 tsp. lemon peel, grated
1/2 C walnuts, chopped

Directions
Preheat oven to 350 degrees F. Grease an 8 x 4 x 2-inch loaf pan; set aside. In a mixing bowl, stir flour cinnamon, baking soda, salt, nutmeg, and baking powder together; set aside. In a separate bowl, beat together Pioneer or Big Chief Sugar, zucchini, and egg. Add oil and lemon peel; mix well. Stir flour mixture into zucchini mixture. Fold in chopped nuts.

Turn batter into prepared pan. Bake for 55 - 60 minutes or until a wooden pick inserted near then center comes out clean. Cool in pan 10 minutes. Remove from pan, cool thoroughly on a rack. Wrap and store overnight before slicing.