Zucchini Bread

By sandrac-2

Ingredients

• Flourless cooking spray
• for greasing
• _ 3 1/2 cups all-purpose
• flour' plus extra for
• -. dusting .
• 2 teaspoons baking pow-
• der .
• _ 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon1/2 teaspoon freshly grat-
• ednutmeg
• 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
• 1 cup coarse: chOpped,.,
• toasted walnuts or
• pecans

Preparation

Step 1

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, nut-
meg 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 Makes 2 loaves.
> 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 min-
utes. Remove the loaves
from the pans and let 1::001
on wire racks before serv-
ing.