fresh edible flowers or fresh herb, if desired (to garnish)
Serving Size: 1 (798) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 1958 g72 %
Total Fat 217.6 g334 %
Saturated Fat 126.8 g634 %
Cholesterol 1775.2 mg
Sodium 3809.7 mg
Dietary Fiber 6.3 g25 %
Sugars 4.8 g19 %
Protein 64.4 g
Heat oven to 375°F Spray 81⁄2x41⁄2-inch loaf pan with nonstick cooking spray.
Cook zucchini and carrots together in boiling salted water 2 to 3 minutes or just until tender. Drain; rinse with cold water. Set aside.
In large bowl, beat butter on medium speed until soft and smooth. Add eggs one at a time, beating each egg until mixture is almost smooth.
In medium bowl, combine all-purpose flour, orange peel, lemon peel, baking powder, salt and pepper; mix well. Gradually add to egg mixture, beating until well combined. Stir in vegetables and ham. Spoon batter into pan; spread evenly.
Bake 40 to 45 minutes or until knife inserted in center comes out clean. Remove from pan; cool on wire rack. Cut into 1⁄4-inch slices; arrange on serving tray. Garnish with edible flowers or fresh herbs.