Janets Orange Zucchini Bread Recipes
JANET'S ZUCCHINI BREAD
This is my grandmother's recipe. Even my husband, who can't stand vegetables adores this bread. It's extremely moist and tastes wonderful grilled on a griddle.
Provided by Melody L'Etoile
Categories Sweet Breads
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Mix all ingredients together with the exception of the Zucchini. Add zucchini once everything else is incorporated completely otherwise it will release too much juice.
- 2. Pour batter into two greased loaf pans.
- 3. Bake at 350 for one hour.
JANET'S ORANGE ZUCCHINI BREAD RECIPE - (4.1/5)
Provided by á-39535
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Grease one loaf pan. Wash and dry the zucchini. Using a box grater or food processor to grate 2 cups worth and set aside. Sift the flour, salt, baking powder and baking soda. Mix well with a whisk and make a well in the center of the mixture. Wash and zest the orange. In another cup mix the egg substitute (or applesauce), orange zest, juice, vanilla, oil and sugar until combined. Add to the flour mixture, folding gently until combined. Fold in the zucchini (and walnuts or raisins if you are using them) and pour into greased loaf pan. Bake for 50-60 minutes or until golden and a tooth pick inserted in the center of the bread comes out clean. Prepare the glaze: Mix the remaining orange juice and 1/2 cup of powdered sugar in a small bowl. Add the remaining zest and stir until smooth and combined. Cool the bread for 10 minutes in the pan. Then, run the blade of knife around the loaf to gently separate it from the sides of the pan. Invert the loaf and the bread should slide out. Place on a wire rack with a large pan or plate below it to finish cooling. 1While the bread is still hot spoon half of the glaze onto the top loaf. It will almost immediately drip down the sides of the loaf. Cool completely before serving.
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