Ingredients:
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 1/2 cups zucchini ( grated unpeeled)
1 cup sugar
4 large eggs, lightly beaten
1/2 cup vegetable oil
2 tablespoons orange zest, grated
1 cup toasted walnuts (coarsely chopped) or 1 cup toasted pecans ( coarsely chopped)
Directions:
Preheat the oven to 350 F;.
Grease and flour two 8 1/2 -inch loaf pans.
Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside.
Combine the zucchini, sugar, eggs, oil, and orange zest in a large bowl and mix by hand until evenly blended.
Add the sifted dry ingredients to the zucchini mixture; Stir by hand just until the batter is evenly moistened and blended; Fold in the nuts.
Divide the batter between the prepared loaf pans.
Bake until the edges are browned and starting to pull away from the pan and the bread springs back when lightly pressed with your fingertip, 50-55 minutes.
Remove the loaves from the pans and let cool on wire racks before serving.
Servings: Serve
Time preparation: 20 min.
Time total: 70 min.