Janet's Orange Zucchini Bread - Bestrecipe005

Janet’s Orange Zucchini Bread – Bestrecipe005



  • 2 cups flour
  • 2 cups zucchini, grated
  • 1 teaspoon salt, scant
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup granulated sugar
  • 1 cup applesauce, or egg substitute
  • 1/3 cup vegetable oil
  • Zest of one orange
  • 1/2 teaspoon vanilla
  • 1 tablespoon orange juice
  • 1/3 cup walnuts or raisins, optional
  • 1/2 cup powdered sugar
  • 2 tablespoon orange juice
  • 1/4 teaspoon zest

  1. Preheat the oven to 350°F. Grease one loaf pan. 
  2. Wash and dry the zucchini. Using a box grater or food
    processor to grate 2 cups worth and set aside. 
  3. Sift the flour, salt, baking powder and baking soda. Mix
    well with a whisk and make a well in the center of the mixture. 
  4. Wash and zest the orange. 
  5. In another cup mix the egg substitute (or applesauce),
    orange zest, juice, vanilla, oil and sugar until combined. Add to the flour
    mixture, folding gently until combined. 
  6. Fold in the zucchini (and walnuts or raisins if you are
    using them) and pour into greased loaf pan. 
  7. Bake for 50-60 minutes or until golden and a tooth pick
    inserted in the center of the bread comes out clean. 
  8. Prepare the glaze: Mix the remaining orange juice and 1/2
    cup of powdered sugar in a small bowl. Add the remaining zest and stir until
    smooth and combined. 
  9. Cool the bread for 10 minutes in the pan. Then, run the
    blade of knife around the loaf to gently separate it from the sides of the pan.
    Invert the loaf and the bread should slide out. Place on a wire rack with a
    large pan or plate below it to finish cooling.
  10. 1While the bread is still hot spoon half of the glaze onto
    the top loaf. It will almost immediately drip down the sides of the loaf. Cool
    completely before serving.





This Recipe adapted from >>>> Click Here





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