LIGHT ZUCCHINI BREAD

(preferably a very large one - discard center pulp)
2 1/2 cups flour, sifted
(more if using small or medium zucchini)
1/2 teaspoon orange extract
1/4 teaspoon vanilla
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 teaspoon soda
2 teaspoons baking powder
1/2 cup chopped nuts (optional)
Beat eggs. Add oil and sugar; beat well.
Add flavorings and zucchini.
Beat.
Mix dry ingredients together; stir into first mixture.
Add nuts.
Bake at 350° for about 50 minutes in two loaf tins.
TIP: Tunnels in muffins, peaks in the center and soggy texture are caused by over-mixing.
Hawthorne Family Cookbook