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When it’s cold, I find myself wanting to bake all the time. There’s something about having something sweet and warm to enjoy on a chilly day. This desire doesn’t really hit me during the summer, especially here in Houston, where baking heats up the house even more—definitely not ideal! 😉
Breads and cookies are usually my go-to sweets during these winter days. This particular recipe is one that my mom and I experimented with earlier last year (I know, I’ve been holding onto it for almost a year!). It turned out so delicious that it’s definitely earned a spot in our favorite bread rotation. 😀
This recipe, adapted from another source, combines the delightful flavors of zucchini and orange in a fluffy bread. The glaze is my favorite part (who could resist?), adding the perfect finishing touch to this Orange Zucchini Bread.
Why You’ll Love This Recipe
This bread is a delightful blend of flavors and textures. The moistness from the zucchini pairs perfectly with the citrusy notes of orange, creating a refreshing and sweet treat. It’s easy to make, and the glaze adds an extra layer of sweetness that’s simply irresistible.
Kitchen Equipment You’ll Need
- Loaf pan
- Box grater
- Sifter
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Wire rack
Ingredients
- 2 cups flour
- 2 cups zucchini
- 1 teaspoon salt, scant
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup granulated sugar
- 1 cup applesauce, or egg substitute
- ⅓ cup vegetable oil
- Zest of an orange
- ½ teaspoon vanilla
- 1 tablespoon orange juice
- ⅓ cup walnuts or raisins
- For the glaze:
- ½ cup powdered sugar
- 2 tablespoon orange juice
- ¼ teaspoon zest
Step-by-Step Instructions
- Preheat the oven to 350°F. Grease one loaf pan.
- Wash and dry the zucchini. Using a box grater, grate 2 cups worth and set aside.
- Sift the flour, salt, baking powder, and baking soda together. Mix well with a whisk and make a well in the center of the mixture.
- In another bowl, mix the egg substitute (or applesauce), orange zest, juice, vanilla, oil, and sugar until combined.
- Add the wet mixture to the dry ingredients, folding gently until combined.
- Fold in the grated zucchini and walnuts or raisins, if using.
- Pour the batter into the greased loaf pan.
- Bake for 50 to 60 minutes or until golden and a toothpick inserted in the center comes out clean.
- For the glaze, mix the remaining orange juice and powdered sugar in a small bowl. Add the remaining zest and stir until smooth.
- Cool the bread for 10 minutes in the pan. Run a knife around the edges, then invert the loaf onto a wire rack to cool.
- While the bread is still warm, spoon half of the glaze over the top. Let it drip down the sides and cool completely before serving.
Tips for Success
- Ensure your zucchini is well-drained to avoid excess moisture in the bread.
- Mix the batter gently to keep the bread light and fluffy.
Additional Tips and Variations
Feel free to experiment with different nuts or dried fruits. Pecans or cranberries would make a wonderful addition. For a spicier kick, add a pinch of cinnamon or nutmeg.
Nutritional Highlights (Per Serving)
This bread is rich in Vitamin C from the orange and provides a good dose of fiber from the zucchini. It’s a healthier treat that doesn’t skimp on flavor!
Frequently Asked Questions (FAQ)
Can I use lemon instead of orange? Yes, lemon can be a great substitute for a slightly tangier bread.
How should I store the bread? Wrap it in plastic wrap or store it in an airtight container to keep it fresh for up to 3 days at room temperature.
Can I freeze this bread? Absolutely! Wrap it tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Conclusion
Give this Orange Zucchini Bread a try, and you’ll see why it quickly became a family favorite. It’s a delicious way to bring a little warmth and sweetness into your day. Don’t forget to share your baking adventures with us in the comments below!
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