Friday, July 8, 2011

zucchini bread

When I saw that this zucchini bread contained orange zest I knew I should try this version.  Although I must admit I am surprised that I prefer it without the orange zest, my husband loved it.  He said it was much better than your typical zucchini bread.  I'd rather cater to his sweet tooth than mine so here it is:

zucchini bread (blog: Our Best Bites)
2 1/4 cups flour
2 teaspoons cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup canola oil
3/4 cup granulated sugar
1/2 cup brown sugar
3 eggs
2 teaspoons vanilla
zest from one large orange
1/2 cup sour cream
3 cups grated zucchini
2/3 cups chopped pecans, toasted (optional)

2 tablespoons white sugar
2 tablespoons brown sugar
1/2 teaspoon cinnamon 

Preheat oven to 350.  Grease and flour 2 loaf pans and set aside.
Combine flour, cinnamon, cloves, salt and baking soda in a bowl and whisk to combine.  Set aside.
Beat eggs, oil, sugars and vanilla for about 30 seconds.  Add sour cream and orange zest and beat to combine.  Mix in zucchini.
Add dry ingredients and mix just until combined.  Divide batter between 2 pans.  Sprinkle topping evenly over tops.  Bake for 50-60 minutes or until a knife comes out clean.  Make sure to let your loaf rest on a cooling rack for at least 10 minutes before you try to remove it form the pan or it will come out in chunks!

What I have to say- maybe I wasn't sure about the orange flavor because I used a gigantic orange.  If I had used an average sized orange I think I would have enjoyed it more.


  1. how log does this take?

  2. It takes an hour or so to bake. If you're speedy like me without interruptions, maybe 10 minutes to get into the oven.

  3. How much baking soda?

  4. How much baking soda?

  5. Sorry about the omission; it's 1 1/2 teaspoons baking soda.