This makes a moist, delicious quick bread that tastes great at breakfast, tea, or any time you want a little something sweet but not too sweet. It lasts several days (but only if you can keep it hidden!) and freezes beautifully. It is good with or without butter. I've had this recipe for about fifty years. I've tried other recipes for zucchini bread, but we always like this one best. Hope you enjoy it!

Ingredients

16 serv.

sugar↗2 cups
oil1 cup
eggs↗4
lemon zest↗2 teaspoons
orange zest↗1 teaspoon
flour↗3 cups
baking powder↗4 teaspoons
baking soda↗1 teaspoon
salt↗1 teaspoon
nutmeg (or more to taste)↗1⁄4 teaspoon
or more to taste
ginger (or more to taste)↗1⁄4 teaspoon
or more to taste
zucchini, grated and drained on paper towels (do not peel)2 cups
do not peel
walnuts, chopped (delicious) (optional)↗1 cup
delicious; optional

Step-by-step instructions

1
Preheat oven to 350. Grease (I use butter) two 9 x 5 bread pans.
2
Beat eggs well. Add sugar, oil, zests, and zucchini. Mix well.
3
Combine all dry ingredients (except nuts) in a separate bowl and mix.
4
Add to zucchini mixture and stir just until combined. It may still be a little lumpy.
5
Fold in walnuts, if using, and pour into prepared pans.
6
Bake for 65 minutes or until done, using a toothpick to test center. If the toothpick comes out clean, it is done.
7
Cool for 10 to 15 minutes in pans on a rack. Then remove loaves from pans, and allow to cool completely on rack.

Source: food.com

Original recipe ↗

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