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Orange Pecan Zucchini Bread for Doorsteps Everywhere

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

Prep:

Cook:

Level: Intermediate

System:

12

Description

Orange and pecans meet zucchini in a bread for breakfast that is just as good for dessert.

Ingredients

  • 4 whole Eggs
  • 1-½ cup Sugar
  • 2 cups Shredded Zucchini, Unpeeled
  • ⅔ cups Orange Juice
  • ¾ cups Canola Oil
  • 3-¼ cups All-purpose Flour
  • 1-½ teaspoon Baking Powder
  • 1-½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2-½ teaspoons Cinnamon
  • ½ teaspoons Ground Cloves
  • 1 whole Grated Peel Of An Orange
  • ¾ cups Chopped Pecans
  • 1 cup Powdered Sugar
  • 2 Tablespoons Orange Juice

Preparation

Preheat oven to 350ºF and grease and flour the bottoms of two loaf pans. I use 8″ pans, but 9″ would work as well.

In a large bowl or a mixer, beat the eggs until they are a deep lemony yellow. Beat in sugar, and then stir in shredded zucchini, orange juice and the oil. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves and orange peel. Fold in chopped pecans (or nuts of choice).

Bake at 350ºF for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Remove from oven, cool slightly.

When bread has been removed from the oven, mix together powdered sugar and 2 tablespoons of orange juice. Add additional orange juice in 1 teaspoon amounts if it is too thick. Spread glaze over baked loaves while still warm. Allow to cool completely. Wrap tightly and store in the fridge.

12 Comments

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Avatar of westmonster

westmonster on 5.26.2010

That looks really good! Do you think I could also bake this in a bundt pan? I just love that shape, but I’m not sure about the bread drying out or something…

Avatar of canadiandesigner

canadiandesigner on 10.13.2009

Made this last Thursday and the loaves turned out beautifully. The only change I made was to add pecan halves all across the top of the loaf before baking (which gives a delicious layer of toasted pecans on top of every slice) and then used a fair bit more orange juice in the glaze and just brushed the tops with it instead of drizzling. Everyone loved it!

Avatar of Melanie O

Melanie O on 9.14.2009

This was a great and very tasty zucchini bread recipe! I am so happy you shared it. I substituted a little bit of allspice in for the cloves and that worked fine. I didnt make the glaze this time because I ran out of time (brought it to a family function) but it was soft and moist without it. Definitely a keeper.

There does seem to be a step missing though. While it is intuitively obvious what comes next after mixing the wet and dry teams separately, it could be a little confusing to the novice baker!

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sylvie10 on 9.7.2009

I made it for a family reunion. Very yummy!

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sylvie10 on 9.1.2009

I made this to take for a family reunion. Very good and mosit. I love anything with orange. I’ll make it again. Thank you for sharing.

5 Reviews

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Avatar of Sex, Food, and Rock & Roll

Sex, Food, and Rock & Roll on 6.24.2012

I just made this for the second time and it was just as delicious as the first. Excellent recipe!

Avatar of VictoriaDoubleU

VictoriaDoubleU on 12.13.2011

These were awesome! I too made them into muffins. I didn’t make the glaze, so the muffins weren’t as sweet as I’d like. Next time, I’ll probably try the glaze because I like muffins on the sweeter side. Thanks so much for sharing!

Avatar of canadiandesigner

canadiandesigner on 9.13.2010

Love this. Makes a great gift as well! (If you can keep it around long enough!)

Avatar of coynekitchen

coynekitchen on 9.3.2010

This is my new favorite. I added maybe a half cup or more of shredded sweetened coconut because my family is nutty for coconut. Everyone loved it.

Avatar of seenikkicook

seenikkicook on 8.26.2010

Wonderful! Made them into muffins instead of loaves! Great flavors! Thanks!

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