Description
Freshly grated zucchini, orange zest, orange juice, cinnamon, and cloves create two tender, moist quick bread loaves with bright citrus flavor.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup neutral cooking oil
- 1 tablespoon finely grated orange zest
- 1/2 cup fresh orange juice
- 3 cups finely minced fresh zucchini, thoroughly drained
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 large eggs
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- Nonstick cooking spray, for the pans
- Softened butter for serving, optional
Instructions
- Place an oven rack in the center position and preheat the oven to 350°F.
- Coat two 8-by-4-by-3-inch loaf pans with nonstick cooking spray.
- Rinse the zucchini, trim the ends, and cut it into quarters. Mince it in a food processor for about 30 seconds or grate it finely by hand.
- Transfer the zucchini to a clean towel and press out excess liquid. Measure 3 cups after draining.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt.
- In a second large bowl, whisk together the sugar, oil, orange zest, orange juice, and eggs until smooth.
- Add the flour mixture to the wet ingredients one cup at a time, mixing gently after each addition.
- Fold in the drained zucchini. Scrape the sides and bottom of the bowl and stir only until combined.
- Divide the batter evenly between the prepared loaf pans and smooth the tops.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the loaves in their pans for 15 minutes, then remove them and place them on a wire rack.
- Let the loaves rest for at least 30 minutes before slicing. Serve warm, chilled, or at room temperature.
Notes
- Drain the zucchini well, but do not squeeze it completely dry.
- Avoid overmixing the batter after adding the flour.
- Fresh orange juice gives the bread the best natural citrus flavor.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Wrap a cooled loaf in wax paper or plastic wrap, place it in a freezer bag, and freeze for up to 6 months.
- Thaw frozen bread overnight in the refrigerator or for several hours at room temperature.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 236
- Sugar: 21
- Sodium: 125
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0.03
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 25