Serves 8
65 min
Orange Zucchini Bread
Recipe GLPR42d16cc6ccd12a
A tender and aromatic quick bread studded with grated zucchini, toasted pecans, and brightened with fresh orange zest and juice. Warm spices of cinnamon and ginger complement the citrus notes, creating a moist loaf perfect for breakfast or dessert.
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Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
3 large eggs at room temperature
1¾ cups sugar
1 cup olive oil
2 teaspoons orange vanilla extract
1 tablespoon freshly squeezed orange juice
1 Zest of 1 orange
½ cup chopped pecans
2½ cups finely grated zucchini
Directions
Preheat your oven to 350°F. Lightly coat a loaf pan with baking spray and place it aside. In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger, then set aside.
In a separate medium bowl, vigorously beat the room-temperature eggs with the sugar and olive oil until well combined and slightly lightened in color, approximately 2-3 minutes.
Add the orange vanilla extract, orange zest, and fresh orange juice to the egg mixture. Beat until fully incorporated.
Add all of the flour mixture to the wet ingredients in a single addition, then fold and stir gently with a wooden spoon or spatula until just combined—do not overmix. Fold in the grated zucchini and chopped pecans until evenly distributed.
Transfer the batter to the prepared loaf pan and smooth the top level. Bake for 50-55 minutes, or until the bread is golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove from the oven and allow the bread to cool in the pan for 10 minutes. Turn the loaf out onto a wire cooling rack and let it cool completely before slicing and serving.
