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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
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These moist mini loaves have pretty flecks of green from the zucchini. I won first place at the Ohio State Fair with this recipe! Pat Woolley, Jackson Center, Ohio Ingredients:
3 eggs |
3/4 cup vegetable oil |
1-1/2 cups sugar |
2 teaspoons grated lemon peel |
2 teaspoons grated orange peel |
1/2 teaspoon orange extract |
1/4 teaspoon vanilla extract |
2 cups shredded unpeeled zucchini |
2-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
3/4 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon baking soda |
1/2 cup chopped walnuts |
Directions:
1. In a large bowl, combine the eggs and oil. Add sugar; mix well. Stir in the lemon peel, orange peel and extracts. Add zucchini; mix well. Combine the flour, baking powder, salt, ginger and baking soda; stir into zucchini mixture just until moistened. Fold in walnuts.
2. Transfer to four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 mini loaves.
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