Cooking relaxes me, so I love to come home at the end of a long workday and spend some time in the kitchen. I know, I know, it’s hard to believe, but cooking just feels like love to me, so it’s the perfect way for me to care for my friends and family and share aloha. This weekend I put together a meal care package for a Junior League sister who just had her second baby, an adorable snuggly little boy. I always send my homemade lasagna, a hefty pan of gooey cheesy goodness (hey, they just had a baby, they need all the calories they can get in 5 minutes–and I do put healthy spinach in the ricotta…), along with a salad and a dessert-y item. This time I thought I’d try a sweet bread from one of the cookbooks, and settled on Orange Zucchini Bread on page 59 of Aloha Days Hula Nights. I turned it into a dozen muffins (baked for about 35 minutes) for easy serving, freezing, and reheating (and so I could try one–hey, I have a review to write!)
Oh. My. Goodness. This bread was absolutely scrumptious. It was sweet, citrus-y, nutty (I adore pecans), with serious depth of flavor and a delightful mouth feel (soft and crunchy at the same time). It was so good I accidentally kept an extra muffin for myself (yes, that’s right–I took it from a baby. It really is that good). I may never make Banana Bread again. (That’s not true. Sorry, Banana Bread, I didn’t mean it).
It was simple to make (as most breads are): just grate, sift, mix, and bake. I want to make it again right now, but I don’t have any more zucchini. See you next week, Orange Zucchini Bread!
(PS: cake tester = toothpick in my house – no need to get fancy!)
Deliciously orange with crunchy-soft pecans – oh so yummy!
Orange Zucchini Bread
- 2 eggs
- 1/2 cup canola oil
- 1 1/2 cups grated fresh zucchini
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- Pinch ground cloves
- 1 1/2 teaspoons orange zest
- 1/2 cup chopped pecans or walnuts
Heat oven to 375°F. Grease a 9 x 5-inch loaf pan. Set aside.
In a large bowl, beat eggs until light and frothy. Stir in oil and zucchini. Sift in flour, sugar, baking powder, baking soda, salt, ginger, and cloves. Add orange zest and pecans. Stir to mix. Pour batter into prepared pan.
Bake 50 minutes or until a cake tester inserted near the center of the loaf comes out with crumbs adhering. Let cool in the pan 5 minutes, then turn out onto a rack to cool completely.
Note: This bread can be frozen and the recipe doubles easily.
Makes one loaf.
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