Orange Zucchini Bread Food

ORANGE ZUCCHINI BREAD

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.

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.

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-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.

BLUE RIBBON ORANGE ZUCCHINI BREAD

Steps:

• Grease two 8x4x2 loaf pans; set aside.
• In a medium bowl, combine eggs, sugar, cooking oil, and orange peel. Combine flour, baking powder, baking soda and salt.
• Add flour mixture and orange juice alternately to egg mixture. Stir just until combined after each addition. Sir in zucchini and coconut. Spoon batter into prepared greased pans
• Bake in a 350°F oven for approx. 55 minutes. Cool bread in pans on wire racks for 10 min. Remove from pans; cool completely on wire racks. Wrap and store bread overnight before slicing.

MOM'S ZUCCHINI ORANGE BREAD

Steps:

• Mix eggs with oil & sugar until well beaten. Add zucchini, oj, orange peel and vanilla - mix well.
• Mix flour, salt, baking powder & soda together and add to creamed mixture. Stir until well blended.
• Pour into 2 greased loaf pans. Bake at 350 degrees for about 45 minute.

MIMI'S ZUCCHINI-ORANGE BREAD

Steps:

• In a large bowl beat eggs until thick and lemon-colored.
• Gradually beat in sugar.
• Stir in oil, 2/3 cup orange juice, and zucchini until well blended.
• Add flour, baking powder, baking soda, salt,.
• cinnamon, cloves, orange peel; mix well.
• Add nuts and mix well.
• Grease two bread pans and divide batter between them.
• Bake at 350 degrees for about 45-55 minutes or until toothpick inserted in the center comes out clean.
• Cool 10 minutes and remove from pans; then cool another 15 minutes.
• Meanwhile, make a glaze in a small bowl with the 1 cup powdered sugar and the 2-3 teaspoons orange juice, adding enough orange juice to desired spreading consistency.
• Spread over warm loaves.
• Cool 45 minutes until completely cooled.
• Wrap tightly and store in a cool place unless they get eaten right away. Yum!

CHOCOLATE CHIP ORANGE ZUCCHINI BREAD

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.

ZUCCHINI MANDARIN ORANGE BREAD

Steps:

• Mix all ingredients together in a large bowl.
• Grease 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2-inch.
• Bake for 1 hour at 325 degrees.
• Remove to a wire rack to cool.
• After 10 minutes of cooling, remove from loaf pans.
• Continue to cool completely on wire rack.