ORANGE ZUCCHINI BREAD
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
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.
ORANGE ZUCCHINI BREAD
Make and share this Orange Zucchini Bread recipe from Food.com.
Provided by dicentra
Categories Quick Breads
Time 55m
Yield 4 mini loaves
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1335.5, Fat 69.1, SaturatedFat 9.3, Cholesterol 139.5, Sodium 1003.7, Carbohydrate 166.7, Fiber 5.9, Sugar 88, Protein 16.9
CRANBERRY ORANGE ZUCCHINI BREAD
This cranberry orange zucchini bread recipe is super easy, moist, and full of festive flavors. The orange juice in the recipe gives the bread a slight tartness that balances out the sweetness of the bread. This recipe is perfect for any fall gathering or to have as a snack!
Provided by Ben Rayl
Categories Breakfast Cake Dessert
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 F (175 C) and grease two baking pans, line the bottoms with baking paper, then grease the paper.
- In a bowl, sift together the flour, cinnamon, ginger, baking powder, baking soda, and salt.
- In another bowl, beat together the eggs, vanilla, sugars, oil and orange peel.
- Gradually add the flour mixture to the creamed mixture, alternating with the orange juice, mixing just enough to combine after each addition.
- In a small bowl, toss the cranberries together with the 1 tbsp of flour, to coat them.
- Stir in the zucchini and the floured cranberries, then pour the mixture into the prepared baking pans.
- Bake for about 55 minutes, or until a toothpick test comes out clean, let cool in pans for about 10 minutes before removing to wire racks to cool completely.
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.
MOM'S ZUCCHINI ORANGE BREAD
My mom loves to garden and I remember growing up having a lot of zucchini, in a lot of different ways. The bread is moist and delicious. I am posting the recipe as she gave it to me but I often reduce the oil to 1/4 cup and add in 1/4 cup apple sauce. Makes the bread slightly more dense but cuts out a little fat.
Provided by lookercooker
Categories Quick Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 323.5, Fat 10.7, SaturatedFat 1.6, Cholesterol 52.9, Sodium 229.5, Carbohydrate 52.1, Fiber 1.2, Sugar 27.7, Protein 5.2
ZUCCHINI MANDARIN ORANGE BREAD
Delicious recipe I got from my cousin. Very moist and flavorful. I like it warm with butter or whipped cream cheese. Another great way to use zucchini.
Provided by Margo59
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 11
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.
MIMI'S ZUCCHINI-ORANGE BREAD
A very moist nut bread with an orange glaze on top. Delicious! They make nice gifts if you tuck one in a basket with a pretty napkin and bow. This is one of the recipes that I did in "Christmas Goodie Class" a couple of years ago. Everyone got to taste it and loved it. Enjoy!
Provided by Mimi in Maine
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 15
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!
Nutrition Facts : Calories 2495.2, Fat 94.3, SaturatedFat 14.1, Cholesterol 423, Sodium 2539.1, Carbohydrate 382.7, Fiber 9, Sugar 219.5, Protein 35.9
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.
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