Wondering what to do with all that zucchini??? A couple of weeks ago, I posted the zucchini bread with apples, which was Jack’s idea, if you recall. This week was my idea for dressing up plain zucchini bread with fresh orange juice and zest and pecans. This quick bread is delicious – and will help you use the zucchini that grows so fast (and huge if you let them go an extra day or two in the garden!)
The fresh orange juice adds moisture to the bread, while the zest brightens up the flavor and shows pretty flecks of orange to contrast with the green zucchini inside. The pecans add a crunch that steps it up to delicious!
I won’t reiterate my whole lesson about quick breads here, but if you want to know a little more about this and other baking and mixing methods, please use this link to the other zucchini bread recipe, where I went into more detail.
Zucchini Orange Bread with Pecans
Equipment
- 1 (9 x 5) loaf pan
- 2 Medium bowls
- 1 whisk
- 1 rubber spatula
- 1 Set of measuring spoons
- 1 set of measuring cups
- 1 box grater
- 1 Microplane for zesting the oranges
- 1 small ramekin for melting coconut oil
Ingredients
- 1.5 cups all-purpose flour (plus a bit more to flour the pan after greasing)
- 1/2 Tbsp. Baking powder
- 1/4 tsp. Baking soda
- 3/4 tsp. kosher salt
- 1 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1/4 tsp. Cloves
- 1/4 cup milk
- 1/2 cup orange juice
- 1 tbsp. orange zest finely zested with microplane (plus more if you want to put on top)
- 1/4 cup coconut oil melted
- 1 egg
- 1/2 cup sugar
- 1 cup “shredded” raw zucchini (use large hole on box grater and do not squeeze out the moisture)
- 1 cup chopped pecans
- Sanding sugar optional, as needed, for on top
- Pan spray to grease the baking loaf pan
Instructions
- Preheat oven to 350°F.
- Grease and flour pan.
- Whisk together the flour, baking powder, baking soda, salt cinnamon, nutmeg, and cloves in one of the bowls. Then stir in the walnuts. Set aside.
- Place the egg in the other bowl. With the whisk, slightly beat the egg.
- To the egg, add the milk, applesauce, melted coconut oil, and sugar. Whisk together, then add the shredded zucchini and diced apples to this bowl. Mix in with the rubber spatula.
- Add the dry ingredients to the wet ingredients and mix until just blended into batter. Do not over mix.
- Put the batter into the greased and floured loaf pan. Sprinkle with sanding sugar, if using.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven, and let cool 5 minutes.
- Turn out onto a rack to cool completely.
Please let me know which Zucchini Bread recipe you like the best! Do you have any other ideas?? I would love to hear from you. Please consider subscribing to my blog to receive emails of my recipes whenever I post. Thank you! Ashley
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