Makes 1 loaf
¾ cup vegetable oil
1½ cups sugar
2 cups peeled and moderately coarsely shredded zucchini (about 3 small
1 teaspoon grated lemon zest
½ teaspoon vanilla extract
½ teaspoon orange extract
3 cups sifted all-purpose flour
¾ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
2 teaspoons baking powder
1 teaspoon baking soda
½ cup chopped pecans
In a large bowl, beat eggs until foamy with electric mixer at medium
speed. Add oil slowly with beater running. Add sugar and beat at high
speed until creamy and light. Fold in zucchini, lemon zest and extracts.
In separate bowl, mix flour, salt, cinnamon, ginger, baking powder and
baking soda, then stir into batter 1 cup at a time. Beat only enough
to combine ingredients. Fold in pecans last.
Spoon into greased and floured loaf pan and bake at 350 degrees F for
one hour, until bread pulls away from sides of pan.
Cool bread on wire rack for 15 minutes, then loosen around edges and
turn out onto rack. Cool to room temperature before cutting.
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