Recipe

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

2 eggs

1 cup of shredded zucchini

Glaze

1 tablespoon fresh orange juice

1 cup of powdered sugar

Directions

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!

 

 

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