It’s August! Can you believe that we are on the tail end of summer already……
And the zucchini have already said goodbye…
I was able to make this delicious Orange Zucchini Bread
with my very LAST ZUCCHINI…
Can you say YUM! Double YUM! This bread is a double YUM for sure…. Not only is it loaded with zucchini but fresh oranges also…..
It was a hit with the family on Sunday…..
You can really taste the oranges not only in the bread but I sneaked some into the cream cheese frosting too!
I ended up using 4 oranges for 2 loaves of bread….
I added some orange zest from 1 orange right into the middle of all that zucchini goodness…
Then I squeezed those oranges until I had 2/3 cup of fresh orange juice…..I used this instead of water in the bread…..did not want to waste any of the orange pulp so I added the pulp from 1 orange into that bowl along with the zest…..
This recipe makes 2 standard size loaves…..
So while these were in the oven….
I made the icing…..
Beat some cream cheese, confectioners sugar along with some more orange zest and pulp….
Once the bread was cooled off I poured the icing over the top…..
YUM! Yes DOUBLE YUM!
I hope you try it……
“Orange Zucchini Bread” Recipe
3 1/4 cup all-purpose flour
2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon salt
3 tablespoons cinnamon
1 teaspoon cloves
3 cups sugar
3 cups grated zucchini
4 oranges, orange juice from oranges, should be about 2/3 cups of orange juice
Orange zest from 1 orange
Pulp, from 1 orange
1 cup vegetable or canola oil
Orange Cream Cheese Icing
1 (8 ounce) cream cheese, softened
2 to 21/2 cups of powdered sugar
Pulp of 1 orange
Zest of 1 orange
1. Preheat oven to 350 degrees. Spray 2 standard size loaf pans with non-stick spray. Set aside.
2. In a small bowl, collect zest from 2 oranges. Then slice oranges in half and squeeze. (Should be about 2/3 cups of orange juice). Remove pulp from 2 of the oranges and set aside.
In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, cloves, and sugar. In a medium bowl, combine eggs, zucchini, orange juice, orange zest from 1 orange, orange pulp from 1 orange and oil. Mix dry ingredients with wet ingredients. Stir until blended. Cook for 1 hr. 15 minutes or until butter knife comes out slightly clean.
Orange Cream Cheese Icing.
Beat cream cheese until smooth. Add remaining orange pulp, remaining orange zest, vanilla and powdered sugar. Using an electric mixer beat until smooth. Let bread cool before frosting. Keep refrigerated.
You can get the printable recipe at: