Tested till perfect Orange Spice Zucchini Walnut Bread

Orange Spice Zucchini Walnut Bread

This moist bread is a great way to sneak zucchini into unsuspecting mouths.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2006

Recipe4 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 16

Ingredients

  • 2-1/2 cups 2-1/2cupsall-purpose flour
  • 2/3 cup 2/3cuppacked brown sugar
  • 2 tsp 2tspbaking powder
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspground cardamom or ground cinnamon
  • 1/4 tsp 1/4tspsalt
  • 2 cups 2cupsgrated zucchinizucchinis, (about 8 oz/250 g)
  • 1/2 cup 1/2cupbutter, melted
  • 1/4 cup 1/4cupmilk
  • 2 2eggeggs
  • 2 tsp 2tspgrated orange rind
  • 1 cup 1cupchopped walnutwalnuts

Glaze:

  • 1/4 cup 1/4cupicing sugar
  • 2 tsp 2tsporange juice
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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.)

Nutritional Information Per slice: about

cal 225 pro 4g total fat 11g sat. fat 4g
carb 28g fibre 1g chol 42mg sodium 214mg

% RDI:

calcium 4 iron 11 vit A 7 vit C 2
folate 17
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