Bronwyn’s Orange-flavored Zucchini Bread

Our daughter , Bronwyn, loves to make this bread for a party because the loaf looks so attractive sliced, with flecks of green showing, along with a touch of orange, all marbled with walnuts. It also tastes so good it disappears quickly. So if you are having more than six or eight friends in, you’d better double the recipe and make two loaves. Recipe from the The Book of Breads by Evan Jones.
By / Photography By Brent Harrewyn | November 16, 2015

Ingredients

  • 1½ cups white flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon coarse salt or ¼ teaspoon table salt
  • ¼ teaspoon ground ginger
  • 2 eggs
  • ½ cup oil
  • 1½ cups grated zucchini
  • 1 teaspoon chopped orange peel (Rather than grating the peel, strip it from the orange and chop. It has more crunch this way.)
  • ½ cup chopped walnuts

Instructions

Makes one 9-inch loaf.

Mix the flour, sugar, baking powder, baking soda, salt and ginger together thoroughly. In a medium-size bowl beat the eggs, then add the oil and the grated zucchini. Stir in the dry ingredients, orange peel and walnuts.

Scrape the batter into a buttered 9-inch bread pan and bake in a preheated 375° oven for 50 minutes. Let cool in the pan 5 minutes, then turn out onto a rack.

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Ingredients

  • 1½ cups white flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon coarse salt or ¼ teaspoon table salt
  • ¼ teaspoon ground ginger
  • 2 eggs
  • ½ cup oil
  • 1½ cups grated zucchini
  • 1 teaspoon chopped orange peel (Rather than grating the peel, strip it from the orange and chop. It has more crunch this way.)
  • ½ cup chopped walnuts
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