Zucchini Bread
2 cups shredded zucchini
3/4 cup butter, softened
1 1/4 cups sugar
1/2 cup packed brown sugar
3 eggs
1 orange
1 cup raisins (optional)
3/4 cup chopped walnuts (optional)
3 1/4 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Preheat oven to 325 degrees. Spray 2 (8 1/2 x 4 1/2 inch) loaf pans with non-stick spray.
Remove seeds from large zucchini and shred. Finely grate the peel from one orange; squeeze juice from orange. Set juice and peel aside.
Beat together butter, white sugar and brown sugar; add eggs and beat until fluffy; add orange peel, 1/4 cup orange juice, shredded zucchini, and optional raisins and chopped nuts in to butter and sugar; stir by hand to mix.
Stir together flour, salt, baking soda, baking powder, cinnamon and cloves. Stir dry mixture into butter and sugar mixture, just until mixed. Spoon batter into prepared loaf pans; shake gently to even out batter. Bake 1 hour or until done.
Allow bread to cool 5-10 minutes before removing from pans. Cool before slicing.
Serve with whipped Orange Cream Cheese spread.
NOTES:
Every home that grows a garden must have a zucchini bread recipe. Makes 2 loaves (about 24 servings)
Orange Cream Cheese Spread: Soften 8 ounce cream cheese; whip cheese with 2 tablespoons sugar and 2 tablespoon orange juice until fluffy. Refrigerate until ready to serve.
For nutrition analysis go to www.UtahDairyCouncil.com
Add comment