Orange Zucchini Bread Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 16 servings

Ingredients

  • 3 eggs
  • 3/4 cup vegetable oil
  • 1-1/2 cups sugar
  • 2 teaspoons grated lemon peel
  • 2 teaspoons grated orange peel
  • 1/2 teaspoon orange extract
  • 1/4 teaspoon vanilla extract
  • 2 cups shredded unpeeled zucchini
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/2 cup chopped walnuts

Nutritional Facts

1 slice equals 275 calories, 14 g fat (2 g saturated fat), 40 mg cholesterol, 193 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the eggs and oil. Add sugar; mix well. Stir in the lemon peel, orange peel 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.
  2. Transfer to four greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 4 mini loaves.
Originally published as Orange Zucchini Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p56

Nutritional Facts

1 slice equals 275 calories, 14 g fat (2 g saturated fat), 40 mg cholesterol, 193 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Orange Zucchini Bread

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MY REVIEW
Reviewed Sep. 15, 2013

Really good. Cooked for 30 min. No lemons so I substituted orange. I used Pecans instead of Walnuts I like the orange flavor with this bread.

MY REVIEW
Reviewed Mar. 2, 2009

I like the orange and ginger combination. very tasty!

MY REVIEW
Reviewed Mar. 2, 2009
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