Orange Zucchini Bread
Orange Zucchini Bread recipe
Yield
14 servingsPrep
15 minCook
60 minReady
75 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 | pinch |
salt
|
*
|
|
cinnamon
to taste |
*
|
||
|
nutmeg
to taste |
*
|
||
| ½ | cup |
liquid egg substitute
or two large eggs |
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
orange extract
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
zucchini
finely grated |
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
orange zest
grated |
|
| 1 | pinch |
salt
|
*
|
| 1 | x |
cinnamon
to taste |
*
|
| 1 | x |
nutmeg
to taste |
*
|
| 118 | ml |
liquid egg substitute
or two large eggs |
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
orange extract
|
*
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
zucchini
finely grated |
|
| 118 | ml |
pecans
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
In a large bowl sift together dry ingredients.
Add orange peel and set aside.
In a smaller bowel beat together egg substitute, sugar, vanilla and orange extract.
Add liquids to dry ingredients and stir until well combined.
Add zucchini and nuts and combine until fully incorporated.
Pour into non-stick loaf pan or pan lightly sprayed with cooking spray and floured.
Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
