ORANGE GLAZED ZUCCHINI BREAD
Steps:
- Preheat oven to 350F and spray and line a 9x5 loaf pan with a sheet of parchment.
- Whisk the sugar and oil together in a mixing bowl. Whisk in the eggs, extract, and cinnamon.
- Whisk together the flour, baking soda, baking powder, and salt and then add to the liquid ingredients, folding into mix thoroughly.
- When the flour is almost completely mixed in, fold in the zucchini and walnuts. Mix just until everything is combined.
- Turn the batter into the prepared pan and smooth out evenly. Bake for 45-50 minutes, just until risen, golden, and a toothpick inserted near the center comes out without wet batter clinging to it. (Moist crumbs are fine.)
- Cool the bread on a rack for 10 minutes, then remove from the pan and continue cooling on the rack until completely cool before glazing. To speed up the cooling process you can put the bread in the refrigerator.
- To make the glaze do not add all the orange juice to the sugar at once, add a tablespoon at a time, stirring between each addition until you get a thick glaze. It should be thick enough that most of it stays on the top of the cake when you spread it on. Some dripping is fine.
ORANGE ZUCCHINI BREAD WITH ORANGE GLAZE
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
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.
ZUCCHINI ORANGE BREAD
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
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.
GLAZED ORANGE ZUCCHINI BREAD
Steps:
- Preheat the oven to 350 degrees F. Lightly grease two 8 1/2-inch by 4 1/2-inch pans and line the bottoms with parchment (optional but helps the bread not stick as much).
- In a large bowl, rub the orange zest into the sugar with your fingers until it is fragrant and combined. Add the eggs, coconut oil, applesauce and vanilla and stir until combined. Stir in the zucchini. Add the flour, salt, soda, baking powder and coconut, if using, and mix until just combined.
- Pour the batter evenly into the prepared pans and bake for 40-50 minutes. Let the bread cool in the pans for 10 minutes. While it cools, make the glaze by combining the coconut oil or butter and orange juice and heating on the stovetop or in the microwave until the coconut oil/butter is melted (don't overheat the mixture). Whisk in the powdered sugar, adding more if you want the glaze sweeter and thicker.
- Spoon the glaze over the warm loaves and let the bread rest for 5-10 minutes in the pan before turning out onto wire racks to cool completely.
Nutrition Facts : ServingSize 1 Slice, Calories 238 kcal, Carbohydrate 35 g, Protein 3 g, Fat 10 g, SaturatedFat 8 g, Cholesterol 25 mg, Sodium 194 mg, Fiber 1 g, Sugar 20 g
ORANGE ZUCCHINI BREAD
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
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.
CHOCOLATE CHIP ORANGE ZUCCHINI BREAD
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
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
ZUCCHINI BREAD WITH PISTACHIOS & ORANGE RECIPE - (4.6/5)
Provided by BlueSchmoo
Number Of Ingredients 15
Steps:
- Adjust oven rack to middle position and preheat oven to 325°F. Grease 8 1/2 by 4 1/2 inch loaf pan. Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (1/2 to 2/3 cup). Whisk brown sugar, oil, eggs, vanilla, and orange zest together in medium bowl. Fold in drained zucchini. Whisk all-purpose flour, whole-wheat flour, salt, baking powder, baking soda, nutmeg, and cardamom together in large bowl. Fold in zucchini mixture until just incorporated. Fold in pistachios. Pour batter into prepared pan and sprinkle with granulated sugar. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and cool completely on wire rack. Serve.
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