Zucchini Orange Bread

This comes from my well-worn, duct-taped 1989 Pillsbury Cook Book.  I use this book almost as much as my 1965 Better Homes and Gardens New Cook Book and my 1956 Betty Crocker's Picture Cook Book.


Ingredients:

4 eggs, 1 1/2 cups sugar, 3/4 cup oil, 2/3 cup orange juice, 2 cups lightly packed shredded zucchini, 3 1/4 cups flour, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt, grated peel of 1 orange, 2 1/2 tsp cinnamon, 1/2 tsp ground cloves.


Utensils:

Grease and flour bottoms only of 2 loaf pans.

Heat oven to 350.


In small bowl, sift dry ingredients, except sugar.

In large bowl, beat eggs until thick and lemon colored; gradually beat in sugar.

Mix in oil, orange juice, orange peel and zucchini.

Stir in contents of small bowl and mix well.

It should be smooth like cake batter with shredded veggies clinging to your spoon.


Divide evenly between pans.

Bake for 45 to 55 minutes or until toothpick comes out of center clean. 


Cool on rack 10 minutes.

Remove from pan and cool slightly. Wrap tightly and store in fridge.