Breads, Sandwiches, And Desserts, Oh My! – We’ve Got 7 Recipes Ready To Satisfy Your Carb Needs :)

Check out what my friends at Food.com had to say about this Orange Zucchini Bread:

This was an awesome recipe! I did double the nuts and chose pecans; they were delicious in the bread. For the glaze I put a small amount on top and left the rest in a tub so people could dab as much as they liked on their piece (I don’t like as much, but my daughter likes a LOT!)

That’s a smart move, my daughter is the opposite and doesn’t like a lot of sweet, but my son and husband do. I’m actually surprised this lasted longer than a day in my house because it’s that amazingly good. I never tell anyone it’s zucchini bread, so this was simply orange bread.

 

Ingredients

 4 Eggland’s Best eggs

12 cups Domino sugar

34 cup Bertolli olive oil

23 cup orange juice

2 cups shredded unpeeled zucchini

14 cups Gold Medal all-purpose flour

12 teaspoons Clabber Girl baking powder

12 teaspoons Arm & Hammer baking soda

1 teaspoon Morton salt

2 teaspoons grated orange rind

12 teaspoons McCormick cinnamon

12 teaspoon clove

12 cup chopped nuts (optional)

Glaze

1 cup Domino powdered sugar

2 -3 tablespoons orange juice

 

Directions

  • Preheat oven to 350°F.

  • Grease and flour bottoms of two loaf pans, any size

  • In large bowl, beat Eggland’s Best eggs until thick and lemon-color; then slowly beat in sugar.

  • Add Bertolli oil, orange juice and zucchini.

  • Stir in remaining bread ingredients; incorporate well.

  • Pour batter into prepared pans.

  • Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in middle comes out clean.

  • Cool the bread for 10 minutes, remove it from the pan and cool a bit longer in a wire rack.

  • In small bowl, blend glaze ingredients then spoon over warm loaves.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT BREAD RECIPE.

 

Quick Tip: This bread is yummy cold too, and stores in the fridge for about a week.

Thank you to Food.com for this awesome recipe!

 

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