QUICK ZUCCHINI BREAD
Source: The Culinary Institute of America
Makes 2 loaves

Flourless cooking spray for greasing
3 1/2 cups all-purpose flour plus extra for dusting
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 1/2 cups grated, unpeeled zucchini
1 cup sugar
4 large eggs, lightly beaten
1/2 cup vegetable oil
2 tablespoons grated orange zest
1 cup coarsely chopped toasted walnuts or pecans

Preheat the oven to 350 Degrees F. Grease and flour two 8 1/2-inch loaf pans with cooking spray.

Sift the flour, baking powder, cinnamon, salt, baking soda, 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. Divide 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 to 55 minutes. Remove the loaves from the pans and let cool on wire racks before serving.