This recipe is adapted from the Culinary Institute of America’s Baking at Home cookbook. It makes two small loaves. This recipe always comes out moist and with an excellent texture.
Zucchini Bread
3 ½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
2 ½ cups unpeeled grated zucchini
1 cup sugar
4 large eggs
½ cup vegetable oil
2 Tablespoons grated orange zest (optional)
1 cup of coarsely chopped toasted walnuts or pecans
Preheat the oven to 350. Grease and flour two 8 ½ inch loaf pans
Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside.
In a large mixing bowl combine the zucchini, sugar, eggs, oil, and orange zest and mix until evenly blended.
Add the dry ingredients to the zucchini mixture. Stir by hand until evenly blended. Fold in the nuts and divide the batter between the two 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 – about 50-55 minutes. Remove the loaves from the pans and let cool on wire racks before serving.
