Shelly's Recipe

ZUCCHINI BREAD

Category: Quick Breads

Flour less cooking spray for greasing
3 1/2 cups flour plus extra for dusting
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
2 1/2 cups grated unpeeled zucchini
1 cup sugar
4 large eggs, lightly beaten
1/2 cup vegetable oil
2 tbsp grated orange zest
1 cup coarsely chopped toasted walnuts or pecans

Preheat the oven to 350. Grease and flour two loaf pans.

Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside. Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended.

Add the sifted dry ingredients to the zucchini mixture. Stir by hand just until the batter is evenly moistened and blended. Fold in the nuts. Divided the batter between the prepared loaf pans. Bake until the edges are browned and starting to pull away from the pan and the bread springs back when lightly pressed with your fingertip, 50–55 minutes. Remove the loaves from the pans and let cool on wire racks before serving.