This is a fantastic interpretation of zucchini bread from The New York Times Magazine section August 15, 1999. I have made it every summer since and really think it is the best use of zucchini and I don’t even like zucchini, I prefer yellow squash.
2 Cups of Flour
1 1/2 tsp. baking soda
1 1/4 Cups sugar
2 Large eggs (1 more if you live at 5,000 ft.)
1/2 Cup Vegetable Oil
1/3 Cup Orange Juice
2 tsp. freshly grated ginger root
1 tsp. vanilla extract
Last Ingredients to add:
1 1/2 cups grated zucchini
1/2 cup finely chopped hazelnuts
Preheat oven to 350 degrees. Butter a bundt pan . Sift together the dry ingredients in a large bowl. In another bowl whisk together the wet ingredients. Mix the wet ingredients into the dry ingredients. Fold in zucchini and hazelnuts. Do not over mix. Pour into the prepared pan and bake for 45 minutes. Cool for 10 minutes before removing from the bundt pan.