Ginger and Orange Zucchini Bread

 

Ingredients

· Butter, for greasing the pan

· 2 zucchini, grated on the large teardrops of a box grater

· 1 (16-ounce) box pound cake mix

· Ingredients listed on the cake mix box for preparing the batter

· 2 oranges, zested and juiced

· 2 tablespoons finely grated fresh ginger (use a rasp-style zester)

· 1 tablespoon ground cinnamon

· Whipped cream, for garnish (optional)

 

Steps

1) Preheat the oven to 350°F. Butter a loaf pan and line with parchment paper, allowing excess parchment paper to come up above the long sides (this will allow for easy removal).

2) Wring out the grated zucchini in a clean kitchen towel and set aside.

3) Make the pound cake mix according to the package directions, replacing the liquid called for the orange juice. If there is not enough orange juice, add water or milk to meet the liquid requirement. Add the orange zest, ginger, cinnamon, and zucchini to the batter and mix.

4) Scrape the batter into the prepared pan and bake until a toothpick comes out clean, about 35 minutes.

5) Let the zucchini bread cool before serving. This would be excellent with some whipping cream!

 

From: Impatient Foodie: 100 Delicious Recipes for a Hectic, Time-Starved World

By: Elettra Wiedemann with Claudia Ficca