1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable oil
2 eggs, slightly beaten
2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon peel
1 cup shredded zucchini
1/2 cup chopped walnuts [or pecans]
Grease and flour a 9x5x3-inch loaf pan; set aside. In a large mixing bowl, stir together flour, ginger, baking powder, salt, and sugar. Add oil, eggs, lemon juice and peel, shredded zucchini, and chopped walnuts. Stir to blend. Do not over mix.
Spoon batter into prepared loaf pan. Bake at 350° for 45 to 55 minutes, or until a wooden pick inserted into the center of the loaf comes out clean. Cool zucchini bread in pan on wire rack for 5 to 10 minutes.
Turn zucchini bread out of pan and cool completely on rack.