How to make it

  • Preheat oven to 375 degrees. Butter two 9-inch loaf pans and dust with flour or wheat germ. Mix all the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt in a large bowl. With an electric mixer or wire whisk beat the eggs, then blend in the oil. Use a spatula to mix the dry ingredients into the egg mixture in several additions, then fold in the zucchini and the orange peel. Divide the batter evenly between the two pans and bake for 50 minutes or until the top springs back when pressed lightly with a finger (bake muffins for 30 minutes). The bread may cool in the pans for 5 to 15 minutes before being turned out onto a rack or plate. Makes two 9-inch loaves (or one loaf and 12 muffins).
  • 2. COOKING TIP: Because the thin skin of zucchini is easily penetrated by soil, the best way to clean one is to soak it in cold water for about 20 minutes, then rub it briskly with your hands or a cloth under running water. Scrub the zucchini, but do not peel it. The flecks of dark green look beautiful in the bread. If you're using extra-large zucchini from your garden, slice the squash in half and scoop out the seeds before grating. If you have a food processor and an abundance of zucchini, you can use the grater attachment to process cupfuls of grated zucchini for the freezer. Store measured amounts in plastic bags for making bread in the winter or adding to soups. The memory of these breads each spring may force your hand to plant one too many hills of zucchini, thus ensuring the cycle in perpetuity.

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  • cristybrown123 10 years ago
    This looks delicious. I can't wait to make it this week.
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