Kim’s Zucchini Bread

Kim’s family and my husband’s family go back generations, in terms of friendship. On a recent fall day, she quietly dropped off a loaf of her homemade zucchini bread with the recipe written in a beautiful notecard. I baked her recipe and I love the orange zest. She gave me permission to share her recipe in my column. She has been using this recipe for about 35 years.

Ingredients

Sugar, 1 cup

Vegetable oil, ½ cup

Eggs, 2

Orange, 1, peel finely grated

Flour, 1 ½ cups

Baking powder, 2 teaspoons

Baking soda, ½ teaspoon

Salt, ¼ teaspoon

Nutmeg, ½ teaspoon

Ginger, ½ teaspoon

Zucchini, grated, 1 cup

Mini chocolate chips, 1 cup, optional

Nuts or dried fruit, ½ cup, optional

Preparation

Beat the egg and beat in the sugar, vegetable oil and finely grated orange peel. In a separate bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and ginger. Mix the dry ingredients into the wet ingredients. Fold in the zucchini. Fold in any optional ingredients. Bake in a breaded loaf pan, 350 F, for 50 to 55 minutes.