Orange Date Loaf Recipe Recipe For Zucchini

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DATE ORANGE BREAD



Date Orange Bread image

The orange flavor gives lift to the date flavor.

Provided by Carol

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h15m

Yield 12

Number Of Ingredients 13

1 large egg
2 tablespoons butter, softened
1 cup white sugar
⅔ cup fresh orange juice
⅓ cup boiling water
3 tablespoons grated orange zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ cup chopped walnuts
1 cup dates, pitted and chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Combine orange juice, water, and orange zest in a liquid measuring cup.
  • Beat egg slightly in a bowl. Add butter and sugar; beat until smooth. Add orange juice mixture and stir to combine.
  • Combine flour, baking powder, soda, and salt in a separate bowl. Stir in walnuts and dates. Pour into batter and stir to moisten. Spoon into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the loaf pan for 10 minutes, then turn out onto a wire rack and finish cooling.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 44.4 g, Cholesterol 20.6 mg, Fat 5.8 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 1.7 g, Sodium 311.3 mg, Sugar 25.8 g

ZUCCHINI ORANGE DATE NUT BREAD - DEE DEE'S



Zucchini Orange Date Nut Bread - Dee Dee's image

If you don't care for Zucchini, this moist and delicious bread may just change your mind! It did mine! When I was still working, an elderly customer that I was very fond of would come in the bank and share gardening tips and recipes with me. This is a recipe that she shared with me and boy am I glad she did! Use coconut oil...

Provided by Diane Atherton

Categories     Sweet Breads

Time 1h50m

Number Of Ingredients 14

3 large eggs
1 c cooking oil (or 3/4 cup) (i used 3/4 cup coconut oil)
1 1/2 c sugar (or 1 cup honey) (i used 1 cup honey)
IF YOU USE HONEY, USE THE LESSOR AMOUNT OF COOKING OIL
1 3/4 c zucchini, unpeeled and grated
2 Tbsp orange peel (zest)
1/4 c orange juice, fresh
1 c dates, chopped
1 c nuts, chopped (i used walnuts)
1 tsp vanilla
3 c all purpose flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. In a mixing bowl, beat eggs, cooking oil and sugar together until creamy and well blended; add zucchini, orange peel, orange juice, dates, nuts and vanilla; mix well. Set aside.
  • 3. Stir the flour mixture into the creamy ingredients. Stir until well blended
  • 4. Grease and flour a 9 x 5-inch loaf pan; pour in the batter and bake for about 45 minutes or until well done. IT TOOK ABOUT 1 1/2 HOURS IN MY OVEN! My oven is new. So, just make sure it's done before removing from oven. I used a cake tester to test, tested until it came out clean. You can use a toothpick for same results.
  • 5. NOTE: When I poured the ingredients in the pan, I was certain this batter would rise and run over in to the oven so I placed a piece of aluminum foil under the pan in case it did. It did rise about 1-inch over the top of pan, but it didn't run over. Perhaps this could be put into 2 loaf pans and baked for 45 minutes.
  • 6. Serving suggestions: Spread with cream cheese to serve.

ORANGE ZUCCHINI BREAD



Orange Zucchini Bread image

These moist mini loaves have pretty flecks of green from the zucchini. I won first place at the Ohio State Fair with this recipe! -Pat Woolley, Jackson Center, Ohio

Provided by Taste of Home

Time 1h

Yield 4 mini loaves.

Number Of Ingredients 14

3 large eggs
3/4 cup vegetable oil
1-1/2 cups sugar
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1/2 teaspoon orange extract
1/4 teaspoon vanilla extract
2 cups shredded unpeeled zucchini
2-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the eggs and oil. Add sugar; mix well. Stir in the lemon zest, orange zest and extracts. Add zucchini; mix well. Combine the flour, baking powder, salt, ginger and baking soda; stir into zucchini mixture just until moistened. Fold in walnuts., Transfer to four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 275 calories, Fat 14g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 193mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

ORANGE ZUCCHINI BREAD



Orange Zucchini Bread image

The hints of citrus and juicy zucchini in this bread will just have you holding onto summer for just a little longer.

Provided by Zainab Mansaray

Categories     Sweet Breakfast

Time 1h5m

Number Of Ingredients 14

2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
3 large eggs, at room temperature
1¾ cup sugar
1 cup olive oil
2 teaspoon orange vanilla extract (or vanilla extract)
Zest of one orange
1 tablespoon freshly squeezed orange juice
2½ cups finely grated zucchini
½ cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees F. Grease a large loaf pan with baking spray and set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and ginger.
  • In another medium bowl, beat the eggs, sugar and olive oil together until combined. Add in the vanilla extract, zest and orange juice. Beat until well combined. Add the flour mixture in one addition and stir until combined. Stir in the zucchini and pecans.
  • Pour batter into prepared pan and bake for 50-55 minutes until bread is golden brown and a toothpick inserted into the center comes out clean.
  • Let bread cool in pan for 10 mins then turn out and let cool completely on a cooling rack.

ZUCCHINI ORANGE BREAD



Zucchini Orange Bread image

Make and share this Zucchini Orange Bread recipe from Food.com.

Provided by Lennie

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 20-24 serving(s)

Number Of Ingredients 15

4 eggs
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

Steps:

  • Preheat oven to 350°F.
  • Grease and flour bottoms only of two 8x4 or 9x5 loaf pans.
  • In large bowl, beat eggs until thick and lemon-coloured; 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°F degrees for 45-55 minutes or until cake tester inserted in centre 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.

CHOCOLATE CHIP ORANGE ZUCCHINI BREAD



Chocolate Chip Orange Zucchini Bread image

Quick easy recipe that will impress both family and friends. So easy, yet tastes like you spent hours baking!

Provided by Jules Paulus

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 24

Number Of Ingredients 14

3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tablespoon orange zest
3 cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon ground nutmeg

Steps:

  • Sift together flour, baking powder, soda, salt, and spices.
  • In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 34.3 g, Cholesterol 23.3 mg, Fat 15.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 165.4 mg, Sugar 20.9 g

ORANGE ZUCCHINI BREAD WITH ORANGE GLAZE



Orange Zucchini Bread with Orange Glaze image

A crazy-moist, sticky sweet orange zucchini bread with touches of butter and vanilla, and a fresh orange glaze.

Provided by Sarah

Categories     Bread

Time 1h30m

Number Of Ingredients 14

3 large eggs
2 cups sugar
1 cup vegetable or canola oil
1 tsp. vanilla
zest and juice of 1 large orange
3 cups all-purpose flour
1 tsp. salt
1 tsp. cardamom (optional)
1/4 tsp. baking soda
2 cups grated zucchini
zest and juice of 1 large orange
3 tbsp. butter (melted)
1 tsp. vanilla
3 cups powdered sugar

Steps:

  • In a large bowl, whisk together eggs, sugar, oil, vanilla, and orange zest and juice.
  • In another large bowl, whisk together flour, salt, cardamom, and baking soda.
  • Add the wet ingredients to the dry ingredients, along with the zucchini, and stir until just combined. Do not overmix.
  • If you'd like to add any nuts, fold in about 1 cup chopped nuts.
  • Line two loaf pans with foil or parchment paper, letting the edges hang over the pans. This is a MUST - bread wants to stick to pan. Coat with non-stick spray.
  • Divide batter between prepared pans.
  • Bake at 350 degrees for 50-60 minutes, or until tops and edges are golden, and a toothpick inserted near the center comes out clean.
  • Remove pans to a wire rack to cool for 15-20 minutes. Do not cool in pan -- bread likes to stick.
  • Run a knife along any edges that may have seeped and stuck to the pan.
  • Remove loaves from pan using the foil or parchment paper edges. Cool completely.
  • Meanwhile, prepare glaze.
  • In a medium bowl, whisk together all glaze ingredients until smooth.
  • Depending on how juicy your orange was, you may need to add a little water or more powdered sugar! You should be able to drizzle or pour it, but it shouldn't easily run off the bread.
  • Drizzle glaze over cooled loaves. Cut and serve.

ORANGE DATE BREAD



Orange Date Bread image

I loved visiting my aunt-she was an excellent baker, and her kitchen always smelled great. With her inspiration, I now bake this moist yummy bread every holiday season. Christmas wouldn't be the same without it. -Joann Wolfe, Sunland, California

Provided by Taste of Home

Time 1h15m

Yield 32 servings.

Number Of Ingredients 14

1 cup butter, softened
2 cups sugar
3 large eggs, beaten
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/3 cups buttermilk
1 cup chopped walnuts
1 cup chopped dates
1 tablespoon grated orange zest
GLAZE
1/4 cup orange juice
1/2 cup sugar
2 tablespoons grated orange zest

Steps:

  • In a bowl, cream butter and sugar. Add eggs; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in walnuts, dates and orange zest. Pour into two greased and floured 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until done. Combine glaze ingredients; spoon half over hot bread. Cool for 10 minutes. Remove from pans; spoon remaining glaze over bread.

Nutrition Facts : Calories 219 calories, Fat 9g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 188mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

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