Zucchini Orange Bread: A Delightful Treat Infused with Citrusy Sweetness
Indulge in the tantalizing flavors of zucchini orange bread, a delectable treat that combines the moist texture of zucchini with the vibrant zest of oranges. This delightful quick bread is not only a culinary delight but also a creative way to incorporate vegetables into your diet.
This easy-to-follow recipe yields a moist and flavorful loaf, perfect for breakfast, brunch, or as an afternoon snack. With a tender crumb and a hint of citrusy sweetness, this bread is sure to become a favorite among family and friends.
But that's not all! This article also features two additional tempting variations of zucchini bread: Zucchini Banana Orange Bread and Zucchini Lemon Bread. Each variation offers a unique flavor profile that caters to different preferences.
The Zucchini Banana Orange Bread introduces the tropical sweetness of bananas, creating a harmonious blend of flavors that will transport your taste buds to a tropical paradise. On the other hand, the Zucchini Lemon Bread offers a refreshing twist with its zesty lemon flavor, providing a delightful balance of tanginess and sweetness.
Whether you prefer the classic zucchini orange bread or are looking for exciting variations, this article has something for everyone. Each recipe includes step-by-step instructions, a list of easily accessible ingredients, and valuable tips to ensure perfect results every time.
So, prepare to tantalize your taste buds with a delightful loaf of zucchini orange bread, or explore the other variations to discover new favorites. Let's get baking!
CHOCOLATE CHIP ORANGE ZUCCHINI BREAD
Quick easy recipe that will impress both family and friends. So easy, yet tastes like you spent hours baking!
Provided by Jules Paulus
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 280.3 calories, Carbohydrate 34.3 g, Cholesterol 23.3 mg, Fat 15.3 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 165.4 mg, Sugar 20.9 g
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.
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 MANDARIN ORANGE BREAD
Delicious recipe I got from my cousin. Very moist and flavorful. I like it warm with butter or whipped cream cheese. Another great way to use zucchini.
Provided by Margo59
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Mix all ingredients together in a large bowl.
- Grease 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2-inch.
- Bake for 1 hour at 325 degrees.
- Remove to a wire rack to cool.
- After 10 minutes of cooling, remove from loaf pans.
- Continue to cool completely on wire rack.
ZUCCHINI BREAD WITH PISTACHIOS & ORANGE RECIPE - (4.6/5)
Provided by BlueSchmoo
Number Of Ingredients 15
Steps:
- Adjust oven rack to middle position and preheat oven to 325°F. Grease 8 1/2 by 4 1/2 inch loaf pan. Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (1/2 to 2/3 cup). Whisk brown sugar, oil, eggs, vanilla, and orange zest together in medium bowl. Fold in drained zucchini. Whisk all-purpose flour, whole-wheat flour, salt, baking powder, baking soda, nutmeg, and cardamom together in large bowl. Fold in zucchini mixture until just incorporated. Fold in pistachios. Pour batter into prepared pan and sprinkle with granulated sugar. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and cool completely on wire rack. Serve.
SPLENDA ORANGE ZUCCHINI BREAD
I recreated this recipe from my original Orange Zucchini Bread that is in my cookbook for a diabetic friend. The results were amazing. This is just regular splenda. IT IS NOT MADE FROM SPLENDA BLEND FOR BAKING. ALTHOUGH I AM SURE YOU COULD USED THE ONE THAT IS MADE FROM BAKING. By using REGULAR SPLENDA I had to add the addition...
Provided by Rose Mary Mogan
Categories Other Breads
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees F. Grease and flour 2 (4" X 8") loaf pans or use non stick cooking spray.Set aside.
- 2. Add raisins to a small bowl and add enough water to cover top of raisins, then heat bowl in microwave for 2 to 3 minutes. Let sit and plump for at least 10 minutes.
- 3. Add flour to a separate bowl, then add grated orange zest, and all the spices, baking powder, baking soda, & salt, stir to mix together and set aside.
- 4. In a separate large bowl beat eggs until thick and lemon colored. Gradually beat in splenda and powdered milk until well blended.
- 5. Add grated zucchini, then add oil slowly on low speed to prevent splatters. Then gradually add flour mixture alternately with orange juice and orange extract. Increase speed as all flour is added, & beat till well mixed.
- 6. Drain water from raisins.STOP BEATER.Add raisins and nuts and mix with large spoon till completely mixed. Pour mixture into prepared pans. SPRAY TOP OF BATTER LIGHTLY WITH NON STICK COOKING SPRAY TO ALLOW TOPS TO BROWN DURING COOKING.
- 7. Bake for 50 to 55 minutes or until tooth picks inserted in center comes out clean. Let cool for 10 minutes and remove from pan. Then allow to cool on wire racks. Makes 2 loaves or 5 aluminum pans 5 1/2 X 3 1/4X 2 1/2 size)
- 8. NOTE: If making MINI LOAVES using size 5 1/2 X 3 1/4 X 2 inch size pans, bake for about 38 minutes, LOAF PANS: BAKE 50 TO 55 MINUTES size 8 X 4X 2 1/2 One recipe makes about 5-6 mini loaves.
- 9. I forgot to mention when you are using splenda granular, to achieve a better rise when baking, try adding 1/2 cup nonfat dry milk powder and 1/2 teaspoon of baking soda for every 1 cup of splenda granular.
ZUCCHINI ORANGE BREAD
Categories Orange
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 350. Grease two loaf pans. 2. Wash and dry the zucchini. Using a box grater grate 2 cups worth and set aside. 3. Sift the flour, salt, baking powder and baking soda. Mix well with a whisk and make a well in the center of the mixture. 4. Wash and zest the orange. 5. 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. 6. Fold in the zucchini (and walnuts or raisins if you are using them) and split the batter between the two greased loaf pans. 7. Bake for 40 minutes or until golden and a tooth pick inserted in the center of the bread comes out clean. 8. 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. 8. Cool the bread for 10 minutes in the pans. Then, run the blade of knife around the loaf to gently separate it from the sides of the pan. Invert the loaves and the bread should slide out. Place on a wire rack with a large pan or plate below it to finish cooling. 9. While the bread is still hot spoon half of the glaze onto the top of each loaf. It will almost immediately drip down the sides of the loaf. Cool completely before serving.
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.
Tips:
- Choosing the Right Zucchini: Select young and tender zucchini with smooth, unblemished skin. Avoid overgrown or blemished ones as they may have a bitter taste.
- Grating the Zucchini: Use the large holes of a box grater to grate the zucchini. This will create long, thin shreds that will distribute evenly throughout the bread.
- Measuring the Grated Zucchini: After grating, use a measuring cup to ensure you have the correct amount. Pack the zucchini tightly into the measuring cup for an accurate measurement.
- Zesting the Orange: Use a fine grater to zest the orange. Be sure to only zest the outermost layer of the peel, avoiding the white pith underneath, which can be bitter.
- Mixing Wet and Dry Ingredients Separately: In most baking recipes, it is recommended to mix the wet and dry ingredients separately. This helps ensure that all ingredients are evenly distributed and properly incorporated.
- Folding the Grated Zucchini and Orange Zest: Once the wet and dry ingredients are combined, gently fold in the grated zucchini and orange zest. Be careful not to overmix, as this can result in a tough bread.
- Baking Time and Temperature: Bake the zucchini orange bread according to the recipe's instructions, typically around 35-40 minutes at 350°F (175°C). Keep an eye on the bread towards the end of the baking time to prevent overbaking.
- Testing for Doneness: Insert a toothpick or skewer into the center of the bread. If it comes out clean or with just a few moist crumbs attached, the bread is done. If it comes out with wet batter, continue baking for a few more minutes.
- Cooling and Storing: Allow the zucchini orange bread to cool completely in the pan before transferring it to a wire rack to cool further. Once completely cooled, store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Conclusion:
Zucchini orange bread is a moist, flavorful, and nutritious quick bread that is perfect for breakfast, brunch, or as a snack. With its combination of zucchini, orange zest, and warm spices, this bread is a delightful treat that can be enjoyed by people of all ages. It is easy to make and requires minimal effort, making it a great option for busy individuals or those new to baking. The bread can be customized with various add-ins such as nuts, chocolate chips, or dried fruits to suit personal preferences. Whether you are looking for a healthy and delicious snack or a unique way to use up extra zucchini, zucchini orange bread is sure to satisfy your cravings.
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