Sweet Zucchini Bread with Citrus

The secret ingredient in some of my favorite zucchini bread is, unfortunately, sugar. The tastiest breads use quite a bit, but you can adjust the sugar according to your family's tastes. I usually make one loaf of zucchini bread and a batch of muffins as well. When making muffins, it's better to grease your tins than to use liners. You'll get a better crust, and you won't have to worry about the papers blowing away as you eat them.

Ingredients

2 cups all-purpose flour
1 cup whole wheat flour
2 cups sugar
1 tsp baking powder
1/2 tsp baking soda

1/4 tsp salt
4 eggs, beaten
1 cup vegetable oil
3 cups grated zucchini
Peel of 1 washed orange, minced (or try this with lemon peel)

Instructions

Preheat oven to 375 degrees. Butter two 9-inch loaf pans and dust with flour or wheat germ. Mix all the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt in a large bowl. With an electric mixer or wire whisk beat the eggs, then blend in the oil. Use a spatula to mix the dry ingredients into the egg mixture in several additions, then fold in the zucchini and the orange peel. Divide the batter evenly between the two pans and bake for 50 minutes or until the top springs back when pressed lightly with a finger (bake muffins for 30 minutes). The bread may cool in the pans for 5 to 15 minutes before being turned out onto a rack or plate. Makes two 9-inch loaves (or one loaf and 12 muffins).
COOKING TIP: Because the thin skin of zucchini is easily penetrated by soil, the best way to clean one is to soak it in cold water for about 20 minutes, then rub it briskly with your hands or a cloth under running water. Scrub the zucchini, but do not peel it. The flecks of dark green look beautiful in the bread. If you're using extra-large zucchini from your garden, slice the squash in half and scoop out the seeds before grating. If you have a food processor and an abundance of zucchini, you can use the grater attachment to process cupfuls of grated zucchini for the freezer. Store measured amounts in plastic bags for making bread in the winter or adding to soups. The memory of these breads each spring may force your hand to plant one too many hills of zucchini, thus ensuring the cycle in perpetuity.
DIETER'S TIP: One reader suggests that this recipe is just as delicious if you replace the 1 cup of oil with 1 cup of applesauce.

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