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Tuesday, September 4, 2012

Zucchini Orange (or Lemon) Bread

Zucchini Orange (or Lemon) Bread

As everyone knows zucchini's are easy to grow and one plant produces oodles of zucchinis and 1 zucchini can make lots of zucchini bread. Well Zucchini bread is yummy on it's own but I found this recipe via (you guessed it) Pinterest - thought I'd give it a try - OH WOW, delish... 
Now the creative side of me thought Hmmmm Lemons - Oranges - why not spin it and try it with oranges - orange zest, orange juice - OH MY GOODNESS......

Here is my version - Check out the link for hers 

Makes one 9×5″ loaf

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 Small Orange (or 2 Tablespoons Orange juice)
Zest of 1 Small Orange
1 cup grated zucchini (you don’t need to peel the zucchini before grating it unless you are trying to hide it.)
Preheat oven to 35o°. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In your stand mixer bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, orange juice, and orange zest and zucchini and stir until evenly distributed in mixture. Add the dry ingredients into the mixing bowl slowly and on low (or you’ll have a mess to clean up) and blend everything together, but don’t over mix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
1 cup powdered sugar
Juice of 1 Small Orange (or 2 Tablespoons Orange juice)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon the glaze over cooled loaf. Let glaze set, serve.
 Adapted from

Have fun Cookin'

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