Lemon-Ginger Zucchini Bread

Studded with candied ginger bits and flecked with lemon zest and grated zucchini, this golden loaf makes the kitchen smell divine. I've been testing zucchini bread recipes this week for an upcoming class with the Douglas County Master Food Preservers. My tasters chose the Blueberry-Walnut version for the class (and I will post that recipe after 8/21) , but this is my personal favorite, so I'm giving it out ahead of time. The Lemon-Ginger Scones I used to make for the Umpqua Valley Farmers Market were my inspiration; they were always a big hit.

Makes two loaves and they freeze very nicely.

3 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup safflower or canola oil
3 eggs
2 1/4 cups sugar
1 tablespoon vanilla extract
2 cups grated zucchini (firmly packed)
the zest of 1 lemon (I love my Microplane rasp!)
1 cup finely chopped candied ginger (I used the non-crystallized kind from Trader Joe's)

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.