Zucchini Lemon Bread
Grate enough lemon peel to make 1/2-1 1/2 tbsp. Squeeze about 2 tbsp of juice from lemons.
In a large bowl blend with an electric mixer oil, sugar, eggs, cinnamon, nutmeg, lemon juice and peel until well blended.
In a medium bowl mix together flours and baking powder with a spoon.
Add the mixtures together and zucchini and mix with a spoon until just blended.
Pour batter into pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean and the edges of the loaf are well browned.
Using a knife cut around the edges of the loaf and let cool in pan for 5-10 minutes.
Remove from pan and cover overnight before cutting.