Best 5 Mimis Zucchini Orange Bread Recipes
Indulge in a culinary symphony with Mimi's Zucchini Orange Bread, a delightful treat that combines the refreshing flavors of zucchini, vibrant oranges, and warm spices. This moist and tender bread is a testament to the harmonious blend of flavors and textures, offering a delightful experience with every bite. Each slice reveals a burst of orange zest, perfectly complemented by the subtle sweetness of zucchini and a hint of cinnamon. Whether you're a seasoned baker or a novice in the kitchen, this easy-to-follow recipe will guide you through the process of creating this delectable treat.
But Mimi's culinary repertoire doesn't stop there. Discover her secret recipe for Zucchini Banana Bread, a moist and flavorful twist on the classic banana bread. This delightful creation combines the sweetness of bananas with the refreshing crunch of zucchini, resulting in a tantalizing treat that will surely satisfy your cravings. For those who prefer a gluten-free option, Mimi's Gluten-Free Zucchini Bread is the perfect choice. This delectable bread is made with a blend of almond flour, coconut flour, and tapioca flour, creating a moist and flavorful loaf that is both satisfying and allergy-friendly.
Lastly, Mimi's delectable Orange Zucchini Muffins offer a delightful bite-sized treat that is perfect for breakfast, brunch, or a midday snack. These fluffy muffins are bursting with the refreshing flavors of orange and zucchini, creating a delightful burst of flavor in every bite. With easy-to-follow instructions and a variety of recipes to choose from, Mimi's Zucchini Orange Bread and its accompanying recipes are sure to become a staple in your kitchen, bringing joy and satisfaction to every bite.
ORANGE ZUCCHINI BREAD WITH ORANGE GLAZE
A crazy-moist, sticky sweet orange zucchini bread with touches of butter and vanilla, and a fresh orange glaze.
Provided by Sarah
Categories Bread
Time 1h30m
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together eggs, sugar, oil, vanilla, and orange zest and juice.
- In another large bowl, whisk together flour, salt, cardamom, and baking soda.
- Add the wet ingredients to the dry ingredients, along with the zucchini, and stir until just combined. Do not overmix.
- If you'd like to add any nuts, fold in about 1 cup chopped nuts.
- Line two loaf pans with foil or parchment paper, letting the edges hang over the pans. This is a MUST - bread wants to stick to pan. Coat with non-stick spray.
- Divide batter between prepared pans.
- Bake at 350 degrees for 50-60 minutes, or until tops and edges are golden, and a toothpick inserted near the center comes out clean.
- Remove pans to a wire rack to cool for 15-20 minutes. Do not cool in pan -- bread likes to stick.
- Run a knife along any edges that may have seeped and stuck to the pan.
- Remove loaves from pan using the foil or parchment paper edges. Cool completely.
- Meanwhile, prepare glaze.
- In a medium bowl, whisk together all glaze ingredients until smooth.
- Depending on how juicy your orange was, you may need to add a little water or more powdered sugar! You should be able to drizzle or pour it, but it shouldn't easily run off the bread.
- Drizzle glaze over cooled loaves. Cut and serve.
MIMI'S ZUCCHINI-ORANGE BREAD
A very moist nut bread with an orange glaze on top. Delicious! They make nice gifts if you tuck one in a basket with a pretty napkin and bow. This is one of the recipes that I did in "Christmas Goodie Class" a couple of years ago. Everyone got to taste it and loved it. Enjoy!
Provided by Mimi in Maine
Categories Quick Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- In a large bowl beat eggs until thick and lemon-colored.
- Gradually beat in sugar.
- Stir in oil, 2/3 cup orange juice, and zucchini until well blended.
- Add flour, baking powder, baking soda, salt,.
- cinnamon, cloves, orange peel; mix well.
- Add nuts and mix well.
- Grease two bread pans and divide batter between them.
- Bake at 350 degrees for about 45-55 minutes or until toothpick inserted in the center comes out clean.
- Cool 10 minutes and remove from pans; then cool another 15 minutes.
- Meanwhile, make a glaze in a small bowl with the 1 cup powdered sugar and the 2-3 teaspoons orange juice, adding enough orange juice to desired spreading consistency.
- Spread over warm loaves.
- Cool 45 minutes until completely cooled.
- Wrap tightly and store in a cool place unless they get eaten right away. Yum!
Nutrition Facts : Calories 2495.2, Fat 94.3, SaturatedFat 14.1, Cholesterol 423, Sodium 2539.1, Carbohydrate 382.7, Fiber 9, Sugar 219.5, Protein 35.9
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.
ORANGE ZUCCHINI BREAD
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
Provided by Taste of Home
Time 1h
Yield 4 mini loaves.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 275 calories, Fat 14g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 193mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
ZUCCHINI ORANGE BREAD
Make and share this Zucchini Orange Bread recipe from Food.com.
Provided by Lennie
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 20-24 serving(s)
Number Of Ingredients 15
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.
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
- Fresh zucchini: Use fresh, grated zucchini for the best flavor and texture. If you don't have fresh zucchini, you can use thawed, frozen zucchini, but be sure to squeeze out any excess moisture before using.
- Zest the oranges: Be sure to zest the oranges before juicing them. This will give your bread a bright, citrusy flavor.
- Don't overmix the batter: Overmixing the batter can make the bread tough. Mix just until the ingredients are combined.
- Bake the bread until a toothpick inserted into the center comes out clean: This is the best way to ensure that the bread is cooked through.
- Let the bread cool completely before glazing: This will help the glaze set properly.
Conclusion:
Mimi's Zucchini Orange Bread is a delicious and moist quick bread that is perfect for breakfast, brunch, or a snack. The bread is made with fresh zucchini, orange zest and juice, and a variety of spices. The glaze is made with powdered sugar, orange juice, and milk. This bread is easy to make and is sure to be a hit with everyone who tries it.
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