Tuesday, March 30, 2010

zucchini orange bread

We eat a lot of breakfast for dinner and weekend brunch.  I love making a quick bread with some fruit or veggies added because I feel as if it is a source of these for my hubby and son.  I know the amount is small but, it is more then the nothing they would consume if not baked up in yummy goodness.  This bread is very easy and produces a dense sweet bread.  The dough is a bit unusual as it is more like a cookie dough then a thinner quick bread batter I am used to.  The recipe makes 2 loaves which can be frozen.  My mom was in town so, I sent her home with one which I have heard my niece and dad enjoyed as well.

Zucchini Orange Bread
Adapted: Cooking Light


  • 3  cups  all-purpose flour (about 13 1/2 ounces)
  • 1  teaspoon  salt
  • 1  teaspoon  baking powder
  • 1/4  teaspoon  baking soda
  • 1  cup  granulated sugar
  • 2 eggs
  • 1/3  cup  canola oil
  • 1  tablespoon  grated orange rind
  • 1  tablespoon  fresh orange juice
  • 2  cups  shredded zucchini (about 1 large)
  • 1/2  cup  coarsely chopped walnuts
  • Cooking spray

  • 1/2  cup  powdered sugar
  • 2  tablespoons  fresh orange juice


1. Preheat oven to 350°.
2. To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and next 4 ingredients (through 1 tablespoon juice). Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2 (8 x 4–inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans.
3. To prepare glaze, combine powdered sugar and 2 tablespoons juice, stirring with a whisk. Drizzle evenly over warm loaves. Cool completely on wire rack.

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