Fresh Picks

Here is a cherished family recipe from the Stacey family, perfect for enjoying with fresh ingredients from Harvold Farms.  

Ingredients

3 eggs

3/4 cup oil

1 1/2 cups sugar

1/2 teaspoon grated lemon peel (lemon oil enhances lemon flavor)

1/2 teaspoon orange extract (can use orange oil in place of extract)

1/4 teaspoon vanilla

2 1/2 cups grated zucchini

2 1/2 cups flour

3/4 teaspoon salt

1/3 teaspoon cinnamon

1/4 teaspoon ginger

1 teaspoon baking soda

2 teaspoons baking powder

1/2 cup nuts (optional)

Instructions

1. Preheat oven to 350°F. Grease and flour two loaf pans or make muffins.

2. In a large bowl, beat eggs, oil, and sugar until light.

3. Stir in lemon peel, orange extract, vanilla, and zucchini.

4. In a separate bowl, sift together flour, salt, cinnamon, ginger, baking soda, and baking powder.

5. Gradually add the dry mixture to the wet mixture, stirring until just combined.

6. Fold in nuts if using.

7. Divide batter evenly between prepared pans.

8. Bake at 350°F for 1 hour, or until a toothpick inserted in the center comes out clean.

9. Cool in pans for 10 minutes, then remove to wire racks to cool completely.