In a mixing bowl combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. in another mixing bowl combine sugar, shredded zucchini, cooking oil, egg, and lemon peel; mix well. Add flour mixture; stir just till combined. Stir in chopped walnuts.

Pour batter into a greased 8x4x2-inch loaf pan. Bake in a 350° oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack.

Remove bread from the pan; cool thoroughly on a wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).

Prepare as above, except substitute 1 cup finely shredded peeled apple for the shredded zucchini.

Prepare as above, except omit zucchini. Drain one 8 1/4-ounce can crushed pineapple, reserving 2 tbsp juice. Stir drained pineapple, reserved pineapple juice, and 1/2 cup finely shredded carrot into the sugar mixture.