My mother-in-law has gotten in the nasty habit lately of sharing recipes to my Facebook wall. I say ‘nasty’ because they are all delicious and they make me want food all day long. This recipe for Orange Zucchini Bread is the best one she’s sent me so far, and looked so good that even my zucchini-hating husband said, “OK, I’d eat that.”
Got to get those vegetables in however you can, I suppose.
Orange Zucchini Bread
Makes 4 Mini Loaves
1 1/2 cups sugar
3/4 cup oil
2/3 cup orange juice
2 cups shredded unpeeled zucchini
3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons grated orange rind
2 1/2 teaspoons cinnamon
1/2 teaspoon clove
1/2 cup chopped nuts (optional)
1 cup powdered sugar
2 -3 tablespoons orange juice
Heat oven to 350 degrees. Grease and flour bottoms only of two 8x4 or 9x5 loaf pans.
In large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Add oil, orange juice and zucchini. Stir in remaining bread ingredients; mix well.
Pour batter into prepared pans.
Bake at 350 degrees for 45-55 minutes or until cake tester inserted in center comes out clean.
Cool 10 minutes.
Remove from pans; cool slightly on a rack.
In small bowl, blend glaze ingredients; spread over warm loaves.
Cool completely on wire rack. Wrap tightly and store in refrigerator.