Orange Spice Zucchini Walnut Bread
This moist bread is a great way to sneak zucchini into unsuspecting mouths.
Servings: 16
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 225 |
| pro | 4 g |
| total fat | 11 g |
| sat. fat | 4 g |
| carb | 28 g |
| fibre | 1 g |
| chol | 42 mg |
| sodium | 214 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 11% |
| vit A | 7% |
| vit C | 2% |
| folate | 17% |
-
2-1/2 cups (625 mL) all-purpose flour
2/3 cup (150 mL) packed brown sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) ground cardamom or cinnamon
1/4 tsp (1 mL) salt
2 cups (500 mL) grated zucchini (about 8 oz/250 g)
1/2 cup (125 mL) butter, melted
1/4 cup (50 mL) milk
2 eggs
2 tsp (10 mL) grated orange rind
1 cup (250 mL) chopped walnuts
Glaze:
1/4 cup (50 mL) icing sugar
2 tsp (10 mL) orange juice
Preparation:
Line 9- x 5- inch (2 L) loaf pan with parchment paper or grease; set aside.
In large bowl, whisk together flour, sugar, baking powder, baking soda, cardamom and salt. In separate bowl, whisk together zucchini, butter, milk, eggs and orange rind; pour over flour mixture. Sprinkle with walnuts; stir just until blended.
Spread in prepared pan. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 15 minutes. Remove from pan; peel off paper.
Glaze: In small bowl, whisk icing sugar with orange juice; brush over hot loaf. Let cool. (Make-ahead: Wrap in plastic wrap; store for up to 2 days or overwrap with heavy-duty foil and freeze in airtight container for up to 1 month.)
Source
Canadian Living Magazine: August 2006
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