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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
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A variation on zucchini bread. Ingredients:
4 eggs |
1 1/2 cups sugar |
3/4 cup oil |
2/3 cup orange juice |
2 cups shredded unpeeled zucchini |
3 1/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
2 teaspoons grated orange rind |
2 1/2 teaspoons cinnamon |
1/2 teaspoon clove |
1/2 cup chopped nuts (optional) |
1 cup powdered sugar |
2 -3 tablespoons orange juice |
Directions:
1. Preheat oven to 350°F.
2. Grease and flour bottoms only of two 8x4 or 9x5 loaf pans.
3. In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar.
4. Add oil, orange juice and zucchini.
5. Stir in remaining bread ingredients; mix well.
6. Pour batter into prepared pans.
7. Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean.
8. Cool 10 minutes.
9. Remove from pans; cool slightly on a rack.
10. In small bowl, blend glaze ingredients; spread over warm loaves.
11. Cool completely on wire rack.
12. Wrap tightly and store in refrigerator.
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