Janet’s Orange Zucchini Bread
When the weather turns chilly, there’s nothing quite like the comforting warmth of a freshly baked treat. Baking becomes my go-to activity on such days, providing not only a delicious snack but also a cozy atmosphere in my home. However, this isn’t always the case during Houston’s sweltering summers, when the last thing you want is to heat up the house even more!
On these cold winter days, breads and cookies are my sweet delights of choice. Today, I’m excited to share a recipe that my mom and I stumbled upon last year and have been loving ever since: Janet’s Orange Zucchini Bread. It’s so scrumptious that it’s quickly become a staple in our bread-making rotation. The combination of zucchini and orange zest in a fluffy bread, topped with a sweet glaze, is simply irresistible.
Why You’ll Love This Recipe
This bread is not just another quick bread; it’s a delightful fusion of flavors and textures. The zucchini adds moisture, while the orange zest imparts a subtle citrusy aroma. The glaze perfectly complements the bread, adding a sweet finish that makes each slice a treat.
Kitchen Equipment You’ll Need
- Loaf pan
- Box grater
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Wire rack
Ingredients
- 2 cups flour
- 2 cups zucchini, grated
- 1 teaspoon scant salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup granulated sugar
- 1 cup applesauce, or egg substitute
- ⅓ cup vegetable oil
- Zest of an orange
- ½ teaspoon vanilla extract
- 1 tablespoon orange juice
- ⅓ cup walnuts or raisins (optional)
For the Glaze:
- ½ cup powdered sugar
- 2 tablespoons orange juice
- ¼ teaspoon orange zest
Step-by-step Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Wash and dry the zucchini, then grate 2 cups worth using a box grater. Set aside.
- In a mixing bowl, sift together the flour, salt, baking powder, and baking soda. Make a well in the center of the mixture.
- In another bowl, combine the applesauce (or egg substitute), orange zest, orange juice, vanilla extract, oil, and sugar. Mix until well combined.
- Pour the wet mixture into the well of the dry ingredients. Gently fold until just combined.
- Fold in the grated zucchini and the optional walnuts or raisins.
- Pour the batter into the greased loaf pan and bake for 50 to 60 minutes, or until golden and a toothpick inserted into the center comes out clean.
- While the bread is baking, prepare the glaze by mixing the powdered sugar with orange juice and zest in a small bowl until smooth.
- Once baked, let the bread cool in the pan for 10 minutes. Run a knife around the edges, then invert onto a wire rack to cool completely.
- While the bread is still warm, drizzle half of the glaze over the top, allowing it to drip down the sides. Cool completely before serving.
Tips for Success
- Ensure your zucchini is well-dried after washing to prevent excess moisture in the batter.
- Do not overmix the batter to keep the bread light and fluffy.
Additional Tips and Variations
- Try substituting lemon for orange for a different citrus twist.
- For a nut-free version, simply omit the walnuts.
Nutritional Highlights (Per Serving)
Calories, fats, carbohydrates, and protein information will vary depending on specific brands and types of ingredients used.
Frequently Asked Questions (FAQ)
Can I freeze this bread?
Yes, you can freeze the bread. Wrap it tightly in plastic wrap and store it in a freezer-safe bag for up to three months.
Can I use a different type of flour?
Yes, you can experiment with whole wheat or gluten-free flour, though the texture may change slightly.
Conclusion
Janet’s Orange Zucchini Bread is a delightful way to enjoy the flavors of the season. Whether you’re looking for a cozy treat on a cold day or a new addition to your bread-baking repertoire, this recipe is sure to please. I invite you to try it out and share your experiences with us. Happy baking!