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
Preparation1. 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.