Ingredients
3 large eggs, room temperature3/4 cup canola oil1-1/2 cups sugar2 teaspoons grated lemon zest2 teaspoons grated orange zest1/2 teaspoon orange extract1/4 teaspoon vanilla extract2 cups shredded unpeeled zucchini2-1/2 cups all-purpose flour2 teaspoons baking powder3/4 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon baking soda1/2 cup chopped walnuts
Preparation
In a large bowl, combine the eggs and oil. Add sugar; mix well. Stir in the lemon zest, orange zest and extracts. Add zucchini; mix well. In another bowl, combine the flour, baking powder, salt, ginger and baking soda; stir into zucchini mixture just until moistened. Fold in walnuts.
Transfer to 4 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
