Recipe: Zucchini Nut Loaf (zucchini bread using lemon peel and ginger, 1980's)

ZUCCHINI NUT LOAF

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon finely shredded lemon peel
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 beaten eggs
1 1/4 cups sugar
1/2 cup cooking oil
1/4 teaspoon orange extract (optional)
2 cups finely shredded zucchini (unpeeled)
1 cup chopped walnuts

In large bowl stir together flour, baking powder, baking soda, lemon peel, salt, cinnamon, and ginger; set aside.

In another bowl beat together eggs, sugar, oil, and if desired, orange extract. Add egg mixture to flour mixture along with zucchini and nuts; mix well. Turn batter into a greased 9x5x3-inch loaf pan.

Bake in 350 degree F oven for 50 to 60 minutes or till wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan to wire rack. Cool thoroughly.

For a softer crust, wrap and store loaf overnight before slicing.

Makes 1 loaf
Source: Magazine recipe clipping, Better Homes and Gardens magazine, September 1980