Having grown up with summers full of Zucchini Bread I crave it at times, however the cloyingly sweet versions of my youth have grown tired over the years. This Molly O’Neill version is the grown up flavorful & sophisticated version you should be looking for!
2 cups flour, using the Eatwell Heirloom flour will produce a superior product that is a touch more hearty!
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ¼ cups sugar
2 large eggs
½ cup vegetable oil
⅓ cup orange juice
2 teaspoons orange zest
2 teaspoons peeled, grated ginger root
1 teaspoon vanilla extract
1 ½ cups grated zucchini
½ cup finely chopped hazelnuts
Preheat oven to 350 degrees. Sift the flour, baking soda, baking powder and salt into a large bowl. Stir in the sugar. In another bowl, whisk together the eggs, oil, orange juice, zest, ginger and vanilla. Pour the wet ingredients into the bowl with the flour and stir until just combined. Fold in the zucchini and hazelnuts.
Butter and flour a tube pan. Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool the cake in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack. Slice and serve.