Orange Zucchini Bread Recipes

ZUCCHINI BREAD

Steps:

• Preheat oven to 350°. In a bowl, combine orange juice, oil, applesauce, eggs and vanilla. In a large bowl, combine flour, sugar, cinnamon, baking powder, salt and baking soda; mix well. Add orange juice mixture; stir until just combined. Fold in zucchini and pecans., Pour into two 8x4-in. loaf pans coated with cooking spray. Bake 60-65 minutes or until a toothpick inserted in center comes out clean.

CHOCOLATE CHIP ORANGE ZUCCHINI BREAD

Steps:

• Sift together flour, baking powder, soda, salt, and spices.
• In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.

ORANGE ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F. Grease a large loaf pan with baking spray and set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and ginger.
• In another medium bowl, beat the eggs, sugar and olive oil together until combined. Add in the vanilla extract, zest and orange juice. Beat until well combined. Add the flour mixture in one addition and stir until combined. Stir in the zucchini and pecans.
• Pour batter into prepared pan and bake for 50-55 minutes until bread is golden brown and a toothpick inserted into the center comes out clean.
• Let bread cool in pan for 10 mins then turn out and let cool completely on a cooling rack.

ZUCCHINI ORANGE BREAD

Steps:

• Preheat oven to 350°F.
• Grease and flour bottoms only of two 8x4 or 9x5 loaf pans.
• In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar.
• Add oil, orange juice and zucchini.
• Stir in remaining bread ingredients; mix well.
• Pour batter into prepared pans.
• Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean.
• Cool 10 minutes.
• Remove from pans; cool slightly on a rack.
• In small bowl, blend glaze ingredients; spread over warm loaves.
• Cool completely on wire rack.
• Wrap tightly and store in refrigerator.

ORANGE ZUCCHINI BREAD

Steps:

• 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. Combine the flour, baking powder, salt, ginger and baking soda; stir into zucchini mixture just until moistened. Fold in walnuts., Transfer to four 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.

ORANGE ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F.
• Combine sugar, oil, grated zucchini, grated orange peel and vanilla extract. Lightly beat eggs and add to oil mixture.
• Sift together flour, salt, cinnamon, allspice, baking soda and baking powder. Pour into wet ingredients, stirring to mix as you pour.
• Mix until flour is blended, but do not overmix. Remove raisins from orange juice. Pat dry. Stir into the batter with raisins and pecans.
• Divide between the four buttered and floured loaf pans. Bake in the middle of preheated 350° F oven for 40 - 45 minutes, or until tester comes out clean.