Zesty Zucchini Bread
Ready In: 1 hr 30 mins
Serves: 16-20
Yields: 2 loaves
Ingredients
- 2 cups sugar
- 1 cup oil
- 4 eggs
- 2 teaspoons lemon zest
- 1 teaspoon orange zest
- 3 cups flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄4 teaspoon nutmeg (or more to taste)
- 1⁄4 teaspoon ginger (or more to taste)
- 2 cups zucchini, grated and drained on paper towels (do not peel)
- 1 cup walnuts, chopped (delicious) (optional)
Directions
- Preheat oven to 350. Grease (I use butter) two 9 x 5 bread pans.
- Beat eggs well. Add sugar, oil, zests, and zucchini. Mix well.
- Combine all dry ingredients (except nuts) in a separate bowl and mix.
- Add to zucchini mixture and stir just until combined. It may still be a little lumpy.
- Fold in walnuts, if using, and pour into prepared pans.
- Bake for 65 minutes or until done, using a toothpick to test center. If the toothpick comes out clean, it is done.
- Cool for 10 to 15 minutes in pans on a rack. Then remove loaves from pans, and allow to cool completely on rack.
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