The Pioneer Woman Tasty Kitchen
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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

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Level: Intermediate

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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.

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