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
1 1⁄2 cups Domino sugar
3⁄4 cup Bertolli olive oil
2⁄3 cup orange juice
2 cups shredded unpeeled zucchini
3 1⁄4 cups Gold Medal all-purpose flour
1 1⁄2 teaspoons Clabber Girl baking powder
1 1⁄2 teaspoons Arm & Hammer baking soda
1 teaspoon Morton salt
2 teaspoons grated orange rind
2 1⁄2 teaspoons McCormick cinnamon
1⁄2 teaspoon clove
1⁄2 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.
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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!
It doesn’t tell me how much salt to add the recipe
How much salt is used