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Orange Zucchini Bread

Total Time

Prep: 20 min. Bake: 35 min. + cooling

Makes

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

  • 3 large eggs, room temperature
  • 3/4 cup canola oil
  • 1-1/2 cups sugar
  • 2 teaspoons grated lemon zest
  • 2 teaspoons grated orange zest
  • 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

Directions

  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.
  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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