Orange Pecan Zucchini Bread

4 eggs
1 1/2 cups sugar
3/4 cup canola oil
2/3 cup orange juice
2 cups shredded zucchini, don’t bother peeling it
3 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 whole grated peel from medium orange
3/4 cup chopped pecans
Glaze
1 cup powdered sugar
2 teaspoons orange juice

Preheat oven to 350ºF and grease and flour the bottoms of two loaf pans. I use 8″ pans. 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, 2/3 cup 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 toothpick in the center is 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.

Makes 2 loaves.

Comments

  1. Do you have nutritional information for this recipe – Orange Pecan Zucchini Bread? I do weight watchers and track my food.

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