1/2 cup of room. temperature butter
1 cup of granulated sugar
1 tablespoon orange zest
1/4 cup of freshly squeezed orange juice
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon essence
1/4 teaspoon grated nutmeg
1 cup of shredded zucchini
1 tablespoon fresh orange juice
1 cup of powdered sugar
To a bowl cream together the softened butter and sugar. Mix in the zest.
Add in the eggs 1 at a time and continue to beat. Add in the flour, baking powder, salt, essence, nutmeg and the 1/4 cup of orange juice. Continue to mix together.
Gently fold in the zucchini shreds. Allow the batter to sit while you pre-heat the over to 350 degrees.
Grease and flour 1 loaf baking pan. Pour the batter into the pan and place it in the oven for 45 minutes or until a tooth pick comes out clean when inserted into the cake.
Turn out the warm cake to cook on a cookie rack.
After the cake has been fully cooled, drizzle over it the powdered sugar and 1 tablespoon orange juice that has been mixed together to form a glaze.
Enjoy with a hot cup of tea!