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Orange and pecans meet zucchini in a bread for breakfast that is just as good for dessert.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!