BY
We don’t usually post on the weekends, but I had to just sneak on here to share a yummy recipe I made today! I’m happy that so many of you loved the Chocolate Zucchini Bread we posted not too long ago and two of you readers made suggestions that inspired this non-chocolate version. Jana suggested adding orange to the chocolate loaf, so I did that here, and Beth wondered if the chocolate recipe would be just as yummy without the chocolate. So I made a few changes and voila! A delicious, super moist, gently spiced zucchini bread with a hint of orange. If you’ve still got zucchini in your garden, give this one a shot and let me know how you like it. Here’s the recipe- with no fluff! Enjoy your Sunday!
Zucchini Bread {makes 2 loaves}
Recipe by Our Best Bites
2 1/4 C flour
2 t cinnamon
1/8 t ground cloves
1/2 t salt
1 1/2 t baking soda
1/2 C canola oil
3/4 C granulated sugar
1/2 C brown sugar
3 eggs
2 t vanilla
zest from one large orange
1/2 C sour cream
3 C grated zucchini
optional: 2/3 C chopped pecans, toasted*
Topping:
2 T white sugar
2 T brown sugar
1/2 t cinnamon
*I actually really dislike nuts in breads. I hate how they get kind of soggy. I added them in the loaf pictured (just to live on the wild side) but I much preferred the second loaf without nuts.
Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside.
Place shredded zucchini in a fine mesh strainer over a bowl and set aside.
Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside.
Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Very gently press down on zucchini in strainer and discard extra liquid. Mix zucchini into batter.
Add dry ingredients and mix just until combined. Divide batter between 2 pans. Sprinkle topping evenly over tops. Bake for 50-60 minutes or until a knife comes out clean.
Make sure to let your loaf rest on a cooling rack for at least 10 minutes before you try to remove it from the pan or it will come out in chunks!
This makes great muffins too. I used papers in the muffin tin and cooked them at the same temp. Set your timer for 10-12 minutes and then keep an eye on them (cuz I can’t remember exactly how long they took!) I made 12 large muffins, 12 mini muffins, and one small loaf- so you definitely get a bunch!
Hello, I love this site and have found quite a few keeper recipes, and can't wait to try others. I do have one question about this: If I want to make muffins, do I need to adjust the cooking time and/or temp? If so, what would the new info be? Thanks!
Looks beautiful! I loved the chocolate zucchini bread, so I'm sure I will love this, as well!
oooh, I love Kate's idea of peach dumplings!
Beth, I've read of people making the apple dumplings with peaches and having FANTABULOUS results! That's the only thing I can think of off the top of my head, besides peach jam and peach pie and peach ice cream…yum.
Thanks Sara, I will have to give this one a try. I did make the chocolate version without the chocolate and my family liked it. Also, do you have any good peach recipes? I have tons to use.
I'm hungry–I want a slice now. Thanks for sharing another yummy recipe.
I made your yummy chocolate version and was thinking about adapting it without chocolate. Glad to know it was great!
i looooove zucchini bread! and making it chocolate is even better.
I love how you only have 1/2 cup of oil in the recipe and 3 cups of zucchini, so many recipes call for a cup of oil and 2 cups of zucchini. I'm making this to take to our church picnic tomorrow! Thanks for the recipe.
I love zucchini bread. I never get sick of it!