Glazed Orange Zucchini Bread Food

ORANGE ZUCCHINI BREAD WITH ORANGE GLAZE

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 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

Steps:

• Preheat oven to 350°F.
• Combine sugar, oil, grated zucchini, grated orange peel and vanilla extract. Lightly beat eggs and add to oil mixture.
• Sift together flour, salt, cinnamon, allspice, baking soda and baking powder. Pour into wet ingredients, stirring to mix as you pour.
• Mix until flour is blended, but do not overmix. Remove raisins from orange juice. Pat dry. Stir into the batter with raisins and pecans.
• Divide between the four buttered and floured loaf pans. Bake in the middle of preheated 350° F oven for 40 - 45 minutes, or until tester comes out clean.

ZUCCHINI ORANGE BREAD

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.

ZUCCHINI BREAD WITH DRIED CRANBERRIES AND VANILLA BEAN GLAZE

Steps:

• Make the zucchini bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans.
• Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the dried cranberries.
• Whisk the eggs, melted butter, yogurt, vanilla and orange zest (if using) in a medium bowl. Stir in the shredded zucchini. Fold the zucchini mixture into the flour mixture until just combined.
• Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.
• Make the glaze: Whisk the confectioners' sugar, milk and vanilla seeds in a bowl. Pour over the cooled zucchini bread and let set, 15 to 20 minutes.

ZUCCHINI-PISTACHIO-RAISIN QUICK BREAD WITH ORANGE GLAZE

Steps:

• For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and pistachios and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• For the orange glaze: Whisk together the confectioners' sugar, milk and orange zest and juice in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
• Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
• Try not to use dark coated baking pans; the quick bread could get too dark.
• Most quick breads taste better if left to sit overnight.

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.

ZUCCHINI BREAD WITH GREEK YOGURT GLAZE

Steps:

• Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray or grease it with butter.
• Grate the zucchini with a box grater set over paper towels or a clean kitchen towel. Cover the grated zucchini with more towels and press down on the towels with the palms of your hands to extract additional moisture. Set aside.
• Combine the granulated sugar and lemon zest in a large bowl. Rub the zest into the sugar with your fingertips to infuse the sugar with the lemon. Set aside.
• Whisk together the flour, baking soda, baking powder, 1 teaspoon kosher salt, cinnamon and nutmeg in a medium bowl.
• Add the eggs, oil, 1/4 room temperature yogurt and 2 teaspoons of the vanilla extract to the bowl with the lemon sugar and whisk to combine.
• Using your hands, squeeze the zucchini again to remove as much moisture as possible. Add the zucchini to the wet ingredients and fold to combine with a rubber spatula. Add the dry ingredients to the wet ingredients and gently fold everything together until just combined. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, the loaf springs back if you press a fingertip down on the top and the loaf pulls away slightly from the sides of the pan, 40 to 50 minutes.
• Whisk together the lemon juice, remaining 2 tablespoons yogurt, remaining 1 teaspoon vanilla extract, 1/2 teaspoon salt and 1 1/2 cups confectioners' sugar in a medium bowl until combined. Add up to 1/2 cup more of the confectioners' sugar if needed to create a thick glaze that leaves ribbons behind when whisked.
• Remove the cake from the pan and slice the cake while it's still hot and dollop and spread with glaze, or wait for the cake to cool completely, remove from the pan and place the loaf top-side down. Spoon the glaze over the loaf. Enjoy!