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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Orange Zucchini Bread Recipe

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This recipe for Orange Zucchini Bread is from Miss Lin's Journey of Life by Linda Gay Loerzel, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs

3/4 cup vegetable oil

1 1/2 cups sugar

2 tsp grated lemon peel

2 tsp grated orange peel

1/2 tsp orange extract

1/4 tsp vanilla extract

2 cups shredded unpeeled zucchini

2 1/2 cups all purpose flour

2 tsp baking powder

3/4 tsp salt

1/2 tsp ground ginger

1/4 tsp baking soda

1/2 cup chopped walnuts (I leave out or add raisins)
Directions:
Directions:
In a large bowl combine the eggs and oil. Add sugar, mix well. Stir in the lemon peel, orange peel and extracts. Add zucchini; mix well. Combine the flour, baking powder, salt, ginger and baking soda; stir into zucchini mixture just until moistened. Fold in walnuts (raisins)

Transfer to 4 greased 5 3/4 in. x 3 in. x 2 in. loaf pans. If you do not have the mini pans, just use a size larger of what you have and just adjust baking time (check with toothpick).

Bake 350º for 35 to 40 mins. or until golden brown and a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Number Of Servings:
Number Of Servings:
4 mini loaves

 

 

 

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