Instructions
1. **Preheat & Prepare:** Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper leaving an overhang for easy removal.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves (if using), and salt. Set aside.
3. **Mix Wet Ingredients:** In a separate medium bowl, whisk together the granulated sugar, vegetable oil (or melted butter), eggs, and vanilla extract until well combined and smooth.
4. **Combine Wet and Dry:** Pour the wet ingredients into the dry ingredients. Stir just until moistened. Do not overmix; a few lumps are okay.
5. **Fold in Zucchini & Add-ins:** Gently fold in the grated zucchini, chopped nuts (if using), and orange zest (if using) into the batter until evenly distributed.
6. **Pour & Bake:** Pour the batter into your prepared loaf pan and spread evenly.
7. **Bake to Perfection:** Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
8. **Cool:** Let the loaf cool in the pan on a wire rack for 10-15 minutes before carefully removing it from the pan and allowing it to cool completely on the wire rack before slicing and serving.
Short Tips
* **Don’t over-squeeze the zucchini too much!** A little moisture helps keep the loaf tender. Just a light squeeze to remove the bulk of the excess water.
* **For extra flavor,** consider adding a teaspoon of lemon zest instead of orange, or even a tablespoon of freshly grated ginger to the batter.
* **To store:** Keep the loaf tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. This loaf also freezes beautifully for up to 3 months! Slice before freezing for easy access to individual portions.
* **Serve it warm** with a pat of butter, cream cheese, or a dusting of powdered sugar for an extra special treat.
