I can recall the first time I was introduced to Zucchini bread. I was a little girl and a lady from down the street came over to our house and happily presented a loaf of zucchini bread. She was making some bread and new that my mom loved zucchini. Now I was a young kid at the time and I heard the word zucchini and thought of vegetables. I was nt looking forward to trying a vegetable bread! That’s for sure.
My mother somehow coerced me into trying this bread. And what do you know? I loved it! It was just as good as banana bread, much to my surprise. Ever since that I day, I grew up loving zucchini bread. Zucchini is so cheap and a couple of them go a long way!
One other thing that I like about this bread, is that you can change it up. Add a little pizzazz and make it even tastier than the original version!
This salted caramel zucchini is an awesome recipe. Once you try this delicious recipe, your mind will be swirling with ideas on how you can change up this classic bread!
4 eggs 1 1 ⁄ 2 cups sugar 3 ⁄ 4 cup oil 2 ⁄ 3 cup orange juice 2 cups shredded unpeeled zucchini 3 1 ⁄ 4 cups all-purpose flour 1 1 ⁄ 2 teaspoons baking powder 1 1 ⁄ 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons grated orange rind 2 1 ⁄ 2 teaspoons cinnamon 1 ⁄ 2 teaspoon clove 1 ⁄ 2 cup chopped nuts (optional)
1 cup powdered sugar 2 – 3tablespoons orange juice
Preheat oven to 350°F. Grease and flour bottoms only of two 8×4 or 9×5 loaf pans. In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar. Add oil, orange juice and zucchini. Stir in remaining bread ingredients; mix well. Pour batter into prepared pans. Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean. Cool 10 minutes. Remove from pans; cool slightly on a rack. In small bowl, blend glaze ingredients; spread over warm loaves. Cool completely on wire rack. Wrap tightly and store in refrigerator.