Wednesday, August 8, 2012

Gingered Zucchini Orange Bread

I know summer is supposed to be all about fresh produce and farmers markets, but recently all I've wanted to do is bake. So - sneaky me - I found a way to incorporate seasonally appropriate ingredients with my craving for baked goods. The result is a new citrus-y spin on zucchini bread. If you've ever been turned off by the idea of veggies in your baked goods, this bread will bring you around. The glaze on top makes it especially decadent, so add it generously. (I may have dipped a piece of bread in the leftover glaze... perhaps that's a bit too generous.)

Bread is one of my favorite things to make. There is something very maternal about the process, particularly when it involves kneading with your hands and waiting for the yeast to rise. However, bread is very time consuming, so pour-and-bake loaves like these give you all the pleasures of baking bread without the hours spent. (No knead, har-har.) This batch makes two loaves, so make one for yourself to enjoy and share one with friends! Or not. Your call.

Gingered Zucchini Orange Bread
Makes: 2 loaves  Prep: 20 minutes  Total: 1 hour, 5 minutes

3 cups flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ginger
1 cup white sugar
1/2 cup brown sugar
3/4 cup olive oil
3 eggs
2 tsp vanilla
2 1/2 cups zucchini
1 cup chopped walnuts
2 tbs orange zest
1 1/4 cup powdered sugar
1 tsp lemon juice
3 tsp orange juice

Combine flour, baking soda, baking powder, salt and ginger in a large bowl. In a separate bowl, mix together sugars, olive oil, eggs and vanilla.
Using a food processor, shred the zucchini on a grater setting and add to the wet ingredients. Pour the wet ingredients into the dry ingredients in two parts, mixing thoroughly. Add chopped walnuts and orange zest. Pour into two greased loaf pans and bake for 45 minutes or until an inserted toothpick comes out dry.
Combine powdered sugar and citrus juices in a bowl to make the glaze. When the loaves are done, let them sit for 5 minutes. Remove from the pans and set onto wax paper. When loaves are cool to the touch, brush on glaze with a basting brush, letting a little drip down the side. Serve immediately or store in an airtight container.

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