The Culinary Institute's Orange Zucchini Bread

From the kitchen of One Perfect Bite...This will be the last of the zucchini bread recipes for this year. I may still have a muffin or two up my sleeve, but I promise there will be no more bread. I wanted to feature this recipe because of its pedigree. It comes from the Culinary Institute of America and the orange zest used in their version adds a nice twist to an otherwise plain bread. Once again, we have a quick bread that can be made without special equipment. If you have two bowls and a spoon, you can have warm zucchini bread on the table in about an hour. The bread has a faint orange flavor and a lovely crumb. The zucchini assures it will be moist when first made, as well as later if the bread is frozen and thawed. The loaf is nearly effortless to make and it is a great way to use up your garden squash. I hope you'll give this recipe a try. Here is how the Orange Zucchini Bread is made.

Orange Zucchini Bread...from the kitchen of One Perfect Bite courtesy of The Culinary Institute of America

Ingredients:
3-1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2-1/2 cups unpeeled grated zucchini
1 cup sugar
4 large eggs
1/2 cup vegetable oil
2 tablespoons grated orange zest or 3 teaspoon orange extract
1 cup of coarsely chopped toasted walnuts or pecans

Directions:
1) Preheat oven to 350 F. Grease and flour two 8-1/2-inch loaf pans.
2) Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves into a bowl and set aside.
3) In a large mixing bowl combine zucchini, sugar, eggs, oil, and orange zest or extract and mix until evenly blended.
4) Add dry ingredients to zucchini mixture. Stir by hand until evenly blended. Fold in nuts and divide batter between two prepared loaf pans.
5) Bake until edges are browned and starting to pull away from pan and bread springs back when lightly pressed with your fingertip – about 50-55 minutes. Let loaves sit in pans for 10 minutes, then remove from pans and let cool on wire racks before serving. Yield: 2 loaves.

                    

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