This moist bread is a great way to sneak zucchini into unsuspecting mouths.
- Portion size 16 servings
- Credits : Canadian Living Magazine: August 2006
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 facts <b>Per slice:</b> about
- Sodium 214 mg
- Protein 4 g
- Calories 225.0
- Total fat 11 g
- Cholesterol 42 mg
- Saturated fat 4 g
- Total carbohydrate 28 g
- Iron 11.0
- Folate 17.0
- Calcium 4.0
- Vitamin A 7.0
- Vitamin C 2.0