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Ingredients
2 eggs, beaten
1/2 cup butter (1 stick),
softened
1/2 cup packed brown
sugar
1/2 cup granulated sugar
3/4 teaspoon lemon zest
1/4 teaspoon orange
extract
1/4 teaspoon vanilla
extract
1 1/2 cups grated
zucchini
1 cup all-purpose flour
1 1/4 cups plus 2
tablespoons whole wheat flour
3/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground
ginger
3/4 teaspoon baking soda
1 1/2 teaspoons baking
powder
1/3 cup chopped nuts
(optional)
Directions
Preheat 350°
F.
In an electric mixer
bowl, add butter and sugars and beat on medium-high
speed until well-blended creamy. Add eggs, lemon zest, orange
and vanilla extracts and mix on low speed
until thoroughly blended and creamy. Add zucchini
and mix on low speed only until blended.
In a medium mixing bowl,
whisk together flours, salt, cinnamon, ground
ginger, baking soda and baking powder. With electric
mixer on low speed, gradually add flour to butter,
sugar and egg mixture and blend until thoroughly
combined.
If using nuts
(optional), remove bowl from electric mixer and stir
in nuts manually.
Bake for 50
minutes or until sharp knife inserted into center
comes out clean. If serving warm, allow to cool
slightly before slicing (bread will
crumble if too hot). Serve warm from the oven, at
room temperature or toasted. Delicious topped with
butter.
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