Friday, August 8, 2008

Zucchini-Orange Bread

The other night when I was slicing a rather large zucchini for my yummy sandwich, I decided to throw together this quick bread that I had seen in Cooking Light. It was a great tasting zucchini bread and I really liked the zip the orange juice added, in fact I didn't measure it, I just got a fresh orange and squeezed. I also added a little zest to the glaze and it was sure yummy!
Zucchini-Orange Bread from Cooking Light

3 cups all-purpose flour (about 13 1/2 ounces)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup granulated sugar
1/2 cup egg substitute
1/3 cup canola oil
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
2 cups shredded zucchini (about 1 large)
1/2 cup coarsely chopped walnuts
Cooking spray
1/2 cup powdered sugar
2 tablespoons fresh orange juice

1. Preheat oven to 350°.
2. To prepare bread, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through baking soda) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and next 4 ingredients (through 1 tablespoon juice). Add sugar mixture to flour mixture, stirring just until moist. Fold in zucchini and walnuts. Divide batter between 2 (8 x 4–inch) loaf pans coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans.
3. To prepare glaze, combine powdered sugar and 2 tablespoons juice, stirring with a whisk. Drizzle evenly over warm loaves. Cool completely on wire rack.


Deborah said...

I love the addition of the orange - I've never seen that before!! I haven't looked through my CL magazines for the last 2 months - looks like I need to get on that!