Bronwyn’s Orange-Flavored Zucchini Bread

People sometimes turn to zucchini bread as a last resort when they have a bumper crop in the garden, but this addictive recipe from The Book of Breads by Evan Jones may tempt them to plant extra next year.
September 22, 2016

About this recipe

Our daughter, Bronwyn, loves to make this bread for a party because the loaf looks so attractive sliced, with flecks of green showing, along with a touch of orange, all marbled with walnuts. It also tastes so good it disappears quickly. So if you are having more than six or eight friends in, you’d better double the recipe and make two loaves.

Recipe from "The Book of Breads" by Evan Jones

Instructions

Makes one 9-inch loaf

1 ½ cups white flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon coarse salt or ¼ teaspoon table salt
¼ teaspoon ground ginger
2 eggs
½ cup oil
1 ½ cups grated zucchini
1 teaspoon chopped orange peel
½ cup chopped walnuts

Mix the flour, sugar, baking powder, baking soda, salt and ginger together thoroughly. In a medium size bowl beat the eggs, then add the oil and the grated zucchini. Stir in the dry ingredients, the orange peel (be sure to strip off the peel from the orange and chop it, not grate it-it has more crunch this way), and the walnuts.

Scrape the batter into a buttered 9-inch bread pan and bake in a preheated 375 oven for 50 minutes. Let cool in the pan 5 minutes, then turn out onto a rack.

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