Posts Tagged ‘orange juice’

April 25: National Zucchini Bread Day

Friday, April 25th, 2008

Did you know there is a National Day for Zucchini Bread? It’s true…and that day is today.

Which got me thinking about my son’s recent requests for some breads or muffins using orange juice. He told me you can substitute orange juice for the water or milk in any bread/muffin recipe. I asked how he found this out and he said he learned it from the reading portion of his AIMS test, our state’s standardized test. Ha! I know he seeks and retains a lot of info, but how funny is that? Pretty cool too, seeing as how reading comprehension was my least favorite thing to test on when I was in school, even though I loved to read.

How can you deny your loved ones asking for a slightly healthier alternative?! You can’t. And I won’t. Let’s have a go at this Zucchini Bread made with orange juice and applesauce…

  • Awesome Zucchini Bread
    • 2 C sugar
    • 1 cup vegetable oil
    • 3 eggs
    • 2 tsp. vanilla
    • 2 C shredded zucchini
    • 1/2 C applesauce
    • 1/3 C orange juice
    • 3 C flour
    • 2 tsp. baking soda
    • 1/2 tsp. baking powder
    • 1 tsp. salt
    • 1-3/4 tsp. nutmeg
    • 1-1/2 tsp. cinnamon
    • 1 C chopped walnuts
    • Preheat oven to 350°
    • In large bowl mix sugar, oil, eggs and vanilla. Beat until well blended.
    • Add zucchini, applesauce and orange juice; stir well.
    • In another bowl, combine flour with dry ingredients; baking soda, baking powder, salt, nutmeg and cinnamon.
    • Add flour mixture to zucchini mixture; stir well.
    • Add nuts; stir gently to combine.
    • Pour into 2 greased and floured 9″ loaf pans.
    • Bake for 60-70 minutes; until toothpick comes out clean.
    • Let cool in pans for 10 minutes. Remove from pans onto wire rack and cool completely.
    • Makes 2 loaves

I made a slight change to the recipe and used 1 cup wheat flour and 2 cups white flour.

To ensure even cooking, half way through the cooking time I moved the left pan to the right side of the oven and vice versa. This is always a good idea when baking 2 pans of anything.

The bread browned very early on in the cooking process, but it was a dark colored batter to begin with. I admit I was a little worried. Then when the zucchini bread was done baking my husband said, “That’s the best smelling bread I’ve ever smelled…it smells like *sniff sniff* pizza and pancakes at the same time.” Maybe the oddest kitchen compliment I’ve ever received.

Either way, my conclusion is that this recipe makes a really awesome, moist zucchini bread that will not disappoint.



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