This recipe is in DH's recipe box. It was his mothers. I don't know where she got it, but I make it all the time when our Zucchini starts coming in! We usually end up with GIANT ones that I don't know what else to do with them! I'm putting the full list of ingredients, though I add a little more nuts and I don't add the zest. I added zest once and it turned out great, and the next time, it was horrible. It's just as good without it.
I just did a double batch and made 10 mini loaf pans with it.

4 eggs
1 1/2 cups sugar
3/4 cup oil
2/3 cup orange juice
2 cup shredded Zucchini
3 1/4 cup flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp orange peel (zest)
2 1/2 tsp cinnamon
1/2 tsp ground clove
1/2 cup nuts (I usually add a whole cup)

Grease and flour bottom of 2 8X4 or 9X4 loaf pans (will also make 5 mini loaf pans)
In large bowl, beat eggs until thick and lemon colored. Add sugar gradually. Stir in oil, orange juice and zucchini. Ligntly spoon flour into measuring cup and level off. Stir in remaining ingredients and mix well. Pour into pans (I usually use a soup ladle.)

Bake at 350 for 45-55 minutes. Cool 10 minutes and remove from pans.


With no preservatives in this, it usually only lasts a couple of days. BUT as much as we like it, that's longer than we have it in the house anyway!

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Stephanie (27) & Virgil (31)
Caden 3 y.o. 11/28/04 29w preemie
Wyatt 17 mos. 9/25/06
#3 due 8/24/08

I'm gonna be all over this recipe in the summer.thanks!!!