Hey everyone! I hope you had an amazing Labor Day weekend. Mine was a relaxing one. If you had to work or didn’t do much, trust me I’ve been there too so I feel ya.
This weekend was pretty great in a very low key kind of way. After spending much time at the beach earlier this summer, Wes and I decided to stay local and have a weekend to ourselves. He didn’t have to work, thank goodness, so we enjoyed our Friday evening bike riding from Battery Park to Chelsea for dinner followed by a late night movie at Union Square. Saturday, we stayed home and while I baked up a storm, Wes had some friends over to watch the UFC fight; he’s a huge fan! On Sunday, we vegged out which may be the reason why I had an enormous amount of energy yesterday so I did a double workout (cardio, strength training AND kickboxing!). Usually I just do the first two but because Wes is a trainer and available, I took advantage of it and had him train me in kickboxing. Surprisingly I still had even more energy so we got dressed and went shopping at one of my favorite stores, TJ Maxx!! I love weekends like these.
Orange zucchini bread was one of the recipes I baked on Saturday and I was going to post it later in the week because I recently posted my double chocolate chip zucchini cookies. Then I thought, even though zucchinis are available all year round, it’s prime is almost over. So if you happen to have some extra zukes in your fridge, this recipe would be an excellent alternative. Other than zucchini pasta of course, which I’m dying to make next. (A spiralizer came in the mail last week and I’m amped to test it out!)
So give this recipe a shot. Try zucchini bread infused with orange because quite frankly, it’s awesome! It’s great having a slice in the morning for breakfast. When you chew the first bite, you get a little burst of citrus especially if you bite into a piece with my 2-ingredient glaze!Print
- 3 cups (2 – 3 medium) zucchinis, shredded and pat dry
- 1 2/3 cups granulated sugar
- 4 large eggs
- 2/3 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons grated orange peel
- 1 1/2 teaspoons orange emulsion
- 3 cups all-purpose flour or whole wheat flour*
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cloves
- 1/4 cup freshly squeezed orange juice from 1 orange
- 1 1/2 cup powdered sugar
- Heat oven to 350 degrees F. Grease bottom and sides of four mini loaves pans; set aside.
- In a large bowl, stir zucchini, sugar, eggs, oil, vanilla, grated orange peel and orange emulsion.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, baking powder and cloves. Slowly mix the dry ingredients into the zucchini mixture until well blended.
- Pour batter evenly among the four prepared loaf pans. Bake for 40 to 45 minutes or until a toothpick inserted in center comes out clean.
- Allow loaves to cool in pans for 15 minutes. Run a butter knife around the sides of each pan to loosen the loaf from the edge. Remove and allow to cool on a wire rack for about 1 hour.
- In a small bowl, squeeze fresh orange juice from the same orange that was grated, about 1/4 cup. Remove any seeds and large pulp. Mix in powdered sugar.
- Pour glaze into a small plastic sandwich bag and using scissors, cut one corner of the bag. Squeeze from the opposite side of the cut corner to push the glaze through and drizzle over cooled loaves.
- OR spoon glaze over the loaves above a wire rack resting over a sheet pan to catch any drippings. ENJOY!
If 4 mini loaf pans are unavailable, use 2 (8×4-inch) or 1 (9×5-inch) loaf pan(s). Bake for 50-60 minutes.
*In the photos of this post, I used 1 1/2 cups all purpose flour and 1 1/2 cups whole wheat flour. The whole wheat flour will give the bread a darker color.
Once loaves are completely cooled, wrap tightly with plastic wrap and store at room temperature for up to 10 days.
Orange Zucchini Bread recipe was adapted from (p. 104) Betty Crocker Cookbook.