Lemon-Ginger Zucchini Bread
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Lemon-Ginger
Zucchini Bread
Makes
two loaves
3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup safflower or sunflower oil
3 eggs
2 1/4 cups sugar
1 tablespoon vanilla extract
2 cups grated zucchini (firmly packed)
the zest of 1 lemon
1 cup finely chopped candied ginger (available in the bulk bins)
Preheat the oven to 350 degrees. Grease and flour two 8 1/2 x 4-inch bread pans. (I prefer metal pans.) Stir together the flour, salt, baking soda, and baking powder in a small bowl. In a large bowl, beat the eggs, oil, sugar and vanilla together with a mixer until creamy. Blend in the flour mixture just until well-combined and then fold in the zucchini and lemon zest by hand. Toss the candied ginger with a tablespoon of flour to coat well. (This keeps the pieces from sinking to the bottom of the loaves.) Fold ginger into the batter.
Divide the batter evenly between the two pans. Bake for 60 to 70 minutes until golden brown on top and a toothpick or cake tester comes out clean. Let cool in the pans on a wire rack for 10 to 15 minutes. Carefully remove from pans and let cool completely.
When cool, wrap tightly in plastic wrap or foil and let stand overnight. This allows the oil and moisture to distribute evenly throughout the loaves.
3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup safflower or sunflower oil
3 eggs
2 1/4 cups sugar
1 tablespoon vanilla extract
2 cups grated zucchini (firmly packed)
the zest of 1 lemon
1 cup finely chopped candied ginger (available in the bulk bins)
Preheat the oven to 350 degrees. Grease and flour two 8 1/2 x 4-inch bread pans. (I prefer metal pans.) Stir together the flour, salt, baking soda, and baking powder in a small bowl. In a large bowl, beat the eggs, oil, sugar and vanilla together with a mixer until creamy. Blend in the flour mixture just until well-combined and then fold in the zucchini and lemon zest by hand. Toss the candied ginger with a tablespoon of flour to coat well. (This keeps the pieces from sinking to the bottom of the loaves.) Fold ginger into the batter.
Divide the batter evenly between the two pans. Bake for 60 to 70 minutes until golden brown on top and a toothpick or cake tester comes out clean. Let cool in the pans on a wire rack for 10 to 15 minutes. Carefully remove from pans and let cool completely.
When cool, wrap tightly in plastic wrap or foil and let stand overnight. This allows the oil and moisture to distribute evenly throughout the loaves.
