Orange Zucchini Bread
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
YIELD: 4 mini loaves.
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
Ingredients
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3 large eggs, room temperature
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3/4 cup canola oil
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1-1/2 cups sugar
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2 teaspoons grated lemon zest
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2 teaspoons grated orange zest
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1/2 teaspoon orange extract
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1/4 teaspoon vanilla extract
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2 cups shredded unpeeled zucchini
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2-1/2 cups all-purpose flour
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2 teaspoons baking powder
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3/4 teaspoon salt
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1/2 teaspoon ground ginger
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1/4 teaspoon baking soda
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1/2 cup chopped walnuts
Directions
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1.
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. In another bowl, combine the flour, baking powder, salt, ginger and baking soda; stir into zucchini mixture just until moistened. Fold in walnuts.
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2.
Transfer to 4 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
1 slice: 275 calories, 14g fat (2g saturated fat), 40mg cholesterol, 193mg sodium, 35g carbohydrate (19g sugars, 1g fiber), 4g protein.
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