Lemon Zucchini Bread

Photo: flickr user avlxyz

Ingredients

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup sugar

1/2 cup vegetable oil (scant)

2 eggs

grated peel of 1 lemon

1/2 teaspoon orange extract (or grated peel)

1/2 cup finely chopped walnuts, toasted

Preparation

Sift together the dry ingredients in a medium mixing bowl. Set aside. Scrub the zucchini, trim ends, then finely shred using a box grater or food processor disk. Pack firmly into a cup measure and tip to drain.

Have oven heating to 350 degrees. Grease a 9 by 5 inch loaf pan with shortening on a brush or paper towel.

In a large mixing bowl, beat by hand the sugar, oil, eggs, grated lemon rind and orange extract (or freshly grated orange rind). Add dry ingredients alternately with the shredded zucchini. fold in the nuts and mix without over beating. Turn the thick batter into the greased loaf pan. Bake at 350 degrees for 55 minutes or until loaf tests done with a long pick. Cool bread in pan 10 minutes; turn out and cool completely.