Because I think it
would be a travesty in this time of prolific zucchini growth to only
have one
tried-and-true zucchini bread recipe in which to use
the humble green veggie, I’ve got your back today with a unique
and absolutely delicious variation on zucchini bread that will make
you wish you had 13 zucchini plants in your garden.
I happened to plant the
worst garden of my life this year. Thanks to living in a new
house/location and misjudging our soil quite badly, we, as in the
garden, got overrun with a ferocious weedy ground cover (I need to
consult my book of Idaho’s Noxious Weeds my neighbor left on my
doorstep; is that a bad sign?) that literally sprang up overnight and
choked out all of our budding produce. It’s been very sad.
And all the wasted
growth is now being eaten by two
pigmy goats we are babysitting (and who incidentally
have escaped their pen a bazillion times which leads me to life
lesson learned #43: chasing goats is my least favorite activity in
the history of ever).
All I’m really
trying to say, goats and bad gardening aside, is that I’m
literally begging produce off my friends, neighbors, acquaintances,
and yes, even strangers. I’m not above that.
It should speak volumes
that since I may be the only person hoarding zucchini when everyone
else has it coming out their ears, I’d gladly give up one of
the green beauties for this glazed orange zucchini bread.
That hint of orange,
enhanced with a yummy glaze, is perfect for an otherwise fairly
classic, moist zucchini bread recipe. My Aunt Laurie’s been
making this bread for years (she adds coconut which is delicious,
too, but optional if it’s not your thing) and it’s no
wonder people clamor for the recipe.
Since I can’t
leave well enough alone, I adapted the guts out of it — using a
bit less sugar, experimenting with whole wheat flour, adding in
applesauce to compensate for oil, and changing up a few other things
here and there.
And it’s
fabulous. That’s all.
In case you have
zucchini on your brain (and coming out your ears), my zucchini
Pinterest board has some shockingly good inspiration.
Go get ’em.
Glazed Orange Zucchini Bread Yield: Makes two loaves of bread
You can sub several
different things for the coconut oil (melted butter or a flavorless
oil like canola or vegetable). The applesauce is in the recipe to
compensate for oil — if you don't have it, you can sub it with
the same amount of oil (so it would be 1 cup oil total in the
recipe).
I've made this bread
with 100% all-purpose flour, 100% white wheat flour and a
combination. My favorite is half unbleached all-purpose flour and
half white wheat flour. As written, the glaze is lightly sweet and
fairly thin. If you want it sweeter/thicker, simply add more powdered
sugar.
Also, the recipe makes
two 8 1/2-inch by 4 1/2-inch loaves but they aren't super tall; you
could play around with adding the batter to a larger 9-inch by 5-inch
loaf pan (or maybe that size of pan + a mini) if you want a higher
loaf.
Ingredients
Bread:
Zest of 1 orange (about 2 teaspoons)
1 1/4 cups (9.5 ounces) granulated sugar
3 large eggs
1/2 cup melted coconut oil (see note above for substitutions)
3 cups (15 ounces) all-purpose or white wheat flour (or a combination - see note above)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (3.5 ounces) coconut (optional)
Glaze:
1 tablespoon coconut oil or butter
1/4 cup freshly squeezed orange juice
1 cup powdered sugar (plus more to taste)
Directions
Preheat the oven to 350 degrees F.
Lightly grease two 8 1/2-inch by 4 1/2-inch pans and line the
bottoms with parchment (optional but helps the bread not stick as
much).
In a large bowl, rub the orange
zest into the sugar with your fingers until it is fragrant and
combined. Add the eggs, coconut oil, applesauce and vanilla and stir
until combined. Stir in the zucchini. Add the flour, salt, soda,
baking powder and coconut, if using, and mix until just combined.
Pour the batter evenly into the
prepared pans and bake for 40-50 minutes. Let the bread cool in the
pans for 10 minutes. While it cools, make the glaze by combining the
coconut oil or butter and orange juice and heating on the stovetop
or in the microwave until the coconut oil/butter is melted (don't
overheat the mixture). Whisk in the powdered sugar, adding more if
you want the glaze sweeter and thicker.
Spoon the glaze over the warm
loaves and let the bread rest for 5-10 minutes in the pan before
turning out onto wire racks to cool completely.
Recipe Source: adapted from my Aunt Laurie (after a kind reader, Kira, emailed it to
me saying she couldn’t believe I hadn’t made it yet since
it is a family recipe!)
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.