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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I've tried a lot of zucchini bread over the years, but my mother's recipe is still my favourite one ... lemon, orange, ginger and nutmeg give it a nice light flavour. Start checking for doneness at 45 minutes, don't let it overbake! :) Ingredients:
1 cup sugar |
2/3 cup vegetable oil |
2 eggs |
3 tablespoons freshly-grated lemon peel |
1 teaspoon orange extract |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon nutmeg |
1/4 teaspoon ginger |
1/2 cup chopped walnuts or 1/2 cup pecans |
1 cup grated zucchini, heaping, skins on |
1 1/2 cups flour |
Directions:
1. In mixer, beat together all ingredients except zucchini, nuts, and flour. In grating the lemon peel, I find it much faster & easier to just use the small side of a standard cheese grater than to use a lemon zester. The peel from about half a medium-sized lemon should do fine.
2. Mix well, then add in nuts and grated zucchini. Slowly mix in flour.
3. Bake in greased 9 X 5 loaf pan, at 350 degrees for 45 - 50 minutes (until test knife comes out clean or top of loaf springs back when pressed with finger; do not overbake).
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