Makes 2 loaves
If you grow zucchini in your garden, you’ll be glad to have this recipe come late summer. Note that the larger a zucchini grows, the tougher its skin, the drier its flesh, and the more bitter its seeds. If you are using large zucchini for this recipe, cut them in half and scoop out the seeds and fibrous flesh surrounding them. Grate the remaining zucchini.
Ingredients
- Flourless cooking spray for greasing
- 3 1/2 cups all-purpose flour plus extra for dusting
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 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 orange zest
- 1 cup coarsely chopped toasted walnuts or pecans
Directions
- Preheat the oven to 350°F. Grease and flour two 8 1/2-inch 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.
- 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.
