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Receta Lemon Zucchini Bread

Name: Lemon Zucchini Bread
Ingredients: 1 1/2 c. all purpose flour; 2 tsp baking pwdr; 1/2 tsp baking soda; 1/2 tsp salt; 1/4 tsp grnd nutmeg; 1/4 tsp grnd ginger; 1 c. sugar; 1/2 c. vegetable oil (scant); 2 x Large eggs grated peel of 1 lemon; 1/2 tsp orange extract (or possibly grated peel); 1/2 c. finely minced walnuts, toasted

de Global Cookbook

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Ingredientes

1 1/2 c. all purpose flour
2 tsp baking pwdr
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp grnd nutmeg
1/4 tsp grnd ginger
1 c. sugar
1/2 c. vegetable oil (scant)
2 x Large eggs grated peel of 1 lemon
1/2 tsp orange extract (or possibly grated peel)
1/2 c. finely minced walnuts, toasted

Direcciones

Sift together the dry ingredients in a medium mixing bowl. Set aside. Scrub the zucchini, trim ends, then finely shred using a box grater or possibly food processor disk. Pack firmly into a c. measure and tip to drain.
Have oven heating to 350 degrees. Grease a 9 by 5 inch loaf pan with shortening on a brush or possibly paper towel.
In a large mixing bowl, beat by hand the sugar, oil, Large eggs, grated lemon rind and orange extract (or possibly freshly grated orange rind). Add in dry ingredients alternately with the shredded zucchini. mix in the nuts and mix without over beating. Turn the thick batter into the greased loaf pan. Bake at 350 degrees for 55 min or possibly till loaf tests done with a long pick. Cold bread in pan 10 min; turn out and cold completely. Wrap well and waite a day to slice bread thinly. Good served as chilled teas sandwiches spread with softened cream cheese.