Zucchini-Orange Bread

Using grated zucchini in baked goods is a classic way to use surplus squash. Shred with a box grater or the grater attachment on the food processor. The batter is thick, almost the consistency of cookie dough, and it creates a moist, dense bread.

Yield: 2 loaves, 12 slices each (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 32%
  • Fat: 5.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 2.3g
  • Protein: 2.8g
  • Carbohydrate: 22.5g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 142mg
  • Calcium: 21mg

Ingredients

  • Bread:
  • 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
  • Glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons fresh orange juice

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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.
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