I love making zucchini bread. Last summer I would bake 4-8 loaves a week during peak zucchini growing season. The other night my family went over to my friend Becca’s house for a back yard camp out and she was serving an orange zest zucchini bread! I love orange zest and I love zucchini bread so I just had to try this recipe. It is an easy way to add a little zest to your favorite zucchini bread recipe. Speaking or orange flavor and zucchini. I am dying to try Melanie’s Zucchini Orange Glazed Cake Recipe. I also want to try this cool kitchen tool Melanie has been talking about the ZestNest.
3 Cups flour
1 Tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 Cup canola oil
1 Cup sugar
1 Cup brown sugar
1 Tablespoon Orange Zest
1 teaspoons vanilla
2 Cups shredded zucchini
1/2 Cup milk or semi-sweet chocolate chips (optional)
1 Cup chopped nuts
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 325 degrees. Grease and flour 2 loaf pans and set aside.
Mix brown sugar, white sugar, orange zest,cinnamon and nutmeg in a small bowl and set aside.
In a small bowl combine flour, cinnamon, baking soda, and salt.
In a mixer beat together oil, white sugar, brown sugar, eggs and vanilla.
Stir in zucchini.
Stir in flour mixture to the batter and stir until combined. Stir in chocolate chips and nuts.
Put batter into the two pans. Sprinkle topping on top of the bread.
Bake 325 degrees 50-60 minutes.
Let zucchini bread cool 5-10 minutes before removing from pans.
Melanie’s Favorite Kitchen Tool for this recipe:
The ZestNest. I have a birthday coming up. Maybe I should get one of these. It looks so much better than the zester I currently have. The zester that I have is like this one. It is just not super efficient.