Zucchini-Orange Bread

  • Rigatoni Posted: 08/30/10
    Worthy of a Special Occasion

    I made the recipe as written the first time, using a tangelo instead of an orange. I made it again today, and juiced the whole tangelo. It was good the first time, it was better with more juice. The texture is definitely different, but it made me think of cornbread instead of scones. I didn't make the glaze, just served it with honey and butter.

  • Hagger Posted: 07/20/10
    Worthy of a Special Occasion

    I loved this recipe. When the batter turned out thicker than expected, I had to triple-check that I didn't forget anything (I hadn't). Definitely closer in texture to a scone, but so tasty and easy. Mine took 45 not 50 minutes to bake, but ovens vary.

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