Zucchini Bread

I got this recipe from Emily Bylund a few years ago, and it really is one of the best recipes for zucchini bread that I have ever tried.

1 1/2 c flour
1 c sugar
2 t baking powder
1/2 t baking soda
1/4 t salt
1/4 t cinnamon (or ginger. . .or both)
2 eggs, slightly beaten
1/2 c oil
1 1/2 c grated zucchini
1 t grated orange peel (optional)
1/2 c chopped walnuts (optional) -OR- 1/4 c sliced almonds

Mix dry ingredients. In a separate bowl mix the eggs, oil, zucchini, and orange peel. Combine. Add chopped walnuts if desired. Pour into buttered 9-inch loaf pan. (I prefer to skip the walnuts and sprinkle sliced almonds on top of the bread. They toast while baking and are the perfect touch!) Bake at a preheated oven at 375 degrees for about 50 minutes. Let cook 5 minutes in pan, and then turn out onto cooling rack.

1 comment:

  1. Oh that I had some zucchini! I would make this right now.