RECIPE: REC: Zuchini Loaf

RECIPE:
J

juliebug

Enthusiast Member
Ingredients:

3 cups flour

1 1/2 cups sugar

1 1/2 tsp baking powder

1/2 tsp soda

1/2 tsp salt

1 whole seedless orange

1 egg

3/4 cup oil

2 cups grated zuchini

1 tsp vanilla

1 cup nuts, optional

Method:

Prepare 2 small/med loaf pans.

Mix dry ingredients in a large bowl.

In blender, put cut up orange with peel, egg, oil, grated zucchini and vanilla. Blend well.

Add blended ingredients to dry ingredients, and stir in chopped nuts.

Bake at 350° F for 50 - 60 min. or until tests done with tooth pick.

 
I'm sooo interested in this. One time for Thanksgiving I made cranberry

relish using the recipe on the bag of cranberries. It used a whole orange in the mixture and was blended in the processor with the cranberries. It was the best relish I ever made. I have everything to make this right now...except the orange and zucchini. Other than that I'm ready to go! LOL but I'll be trying this one soon. Thanks Julie

 
Hmmmm, now isn't this interesting. I mention this recipe to my guy,

he also thinks it sounds good and then he decides we should go out to eat Mexican (we never go out to eat) and gosh, our favorite little veggie market just happens to be next door. Isn't that somethin? So I now have zucs and orange. Interesting how that happened huh?

 
OK, here's what I did and let me start by saying...YOWZA this is good!

As most of you know, I'm not a baker. Whenever I have made a zucchini bread it says to squeeze it dry so that's what I did. However, it became obvious that there was not enough liquid for the flour amount. John suggested we shred another zuc and squeeze the juice in. Sounded good to me but it still was not enough so I used the juice of another orange. The recipe doesn't say how big an orange. I used a Valencia which was about the size of a hard ball. All said and done (baked in 1 regular size loaf pan until a skewer came out clean) it is beyond delicious! Seriously! I look forward to hearing from Julie or anyone here on how I should have done it. But you know what? I might do it exactly the same, maybe with just juice 1/2 of the extra orange. And I used chopped pecans but next time I think I'll use pistachios. Great recipe, thanks Julie!

 
mine just came out of the oven. smells heavenly!

this is what I did:
put the egg, 2 mandarine oranges, 1/2 c oil and the vanilla into the blender. added about 1/4 c apple juice for more moisture and 1/4 c brown sugar. blended that, then added shredded zucchini and gave a quick blend to combine and shred the zuke a little more. I had to use Splenda, so I used 1 c Splenda in the dry ingredients(Added the brown sugar to liquids for some flavor and color) and used 1 c whole wheat flour and 2 c AP. When mixing, I added about 1/8 c more apple juice. this made a large loaf(silicone pan, baked 55 min) and 2 small hearts(large cupcake size, baked for 20 min only). used pecans.
So, I really changed things for our needs, but it sure looks and smells good. I'll report later how the small ones tasted. loaf is going into freezer for next weekend.

 
LOL! First thought was, cripes Angie, you're no help! But when I really

digested what you said you still stayed with the liquid/flour proportions. Did you squeeze the zucchini? So you added an extra 1/8 c. of liquid at the end at the end so the recipe definitely needs more liquid. And I also forgot to mention how wonderful it smelled as it was cooking. Just wonderful and we can't keep from nibbling on it. I'd love to see some others try this recipe because I feel with some clarification it could go in T&T. I like it that much.

 
Here is the recipe that I use. REC: Orange Zucchini Bread

This is the recipe that I have been making and selling at the market. I make it in the mini bundt pans. I love coating the pan with sugar. It gives it a nice little crunchy sweet texture. This is the best zuke bread I have ever tasted. I don't put nuts in it because of allergies and cost, but I would love to put walnuts in it. I just use any large orange I can find. I process the orange and the zuke separately because I want some texture left in the zuke, but I don't really want any left in the orange.

* Exported from MasterCook *

Orange Zucchini Bread

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cakes Minis
Quick Breads

Amount Measure Ingredient -- Preparation Method

2 cups processed zucchini (I just chop up in a food processor)
1 whole orange, ends cut off and seeds removed (I cut in small wedges and process the whole thing in a food processor)
2 cups sugar
1 cup oil
3 large eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon vanilla

Mix all ingredients until combined. Butter pans and coat with sugar. Bake at 325 for 1 hour.
I bake them in the baby bundt pans (six to a pan) and bake them for 20 minutes.
Can frost with cream cheese frosting.

Yield:
"2 loaves or 12 mini bundts"
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