July 24, 2013

Orange Poppy Seed Zucchini Bread with Orange Glaze

Two of my favorite quick-breads are this Almond Poppy Seed Bread with Orange Glaze and this Lemon Zucchini Bread with Lemon Glaze.  I decided to marry the two together and come up with another amazing Zucchini Bread.

I am loving experimenting with other flavors of zucchini bread than the usual cinnamon based version and I am finding there are so many possibilities for my overabundance of zucchini.
My Orange Poppy Seed Zucchini version is DIVINE.  Just like I said lemon was meant to be baked with zucchini, well . . . so was orange!   

It is soft and moist and has the perfect texture.  It is loaded with zucchini, Greek yogurt for protein and orange juice for vitamin C.  The glaze takes this bread OVER-THE-TOP.

I even like it better the 2nd day.

On a little side note:  If you peel your zucchini, you will have NO CLUE it's even in there. 
Orange Poppy Seed Zucchini Bread
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 Tbl. poppy seeds
2 large eggs
1/2 c. vegetable oil
2/3 c. sugar
1/4 c. fresh orange juice (1 large juicy orange)
zest of 1/2 an orange
1/3 c. non-fat plain Greek yogurt*
1 c. grated zucchini (peeled or un-peeled)

*1/2 cup of buttermilk can be substituted for the Greek yogurt and reduce the orange juice to 2 Tablespoons

Preheat oven to 350 degrees.  In a medium bowl whisk together the flour, baking powder, salt and poppy seeds; set aside.  In a separate medium bowl whisk the eggs until thick and lemon colored.  Add the vegetable oil and sugar and whisk to combine.  Whisk in the orange juice, orange zest and yogurt.  Last, whisk in the grated zucchini. Add the wet ingredients to the dry ingredients and stir together just until combined.  Do not overmix.  Pour into a greased 9x5-inch loaf pan.  Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool in pan 10 minutes. Invert to a wire rack and cool completely.

Orange Glaze
1 c. powdered sugar
zest of 1/2 an orange
orange juice or milk, to reach desired consistency
1/2 tsp. meringue powder, opt.
1/4 tsp. orange bakery emulsion, opt.

Whisk together all ingredients.  Start off with a small amount of orange juice, then add a little as you go until it is smooth and creamy and desired glaze consistency is reached.  Drizzle over cooled bread.  Allow to harden.  Slice and serve.    

Jenn's Notes: I add meringue powder to the glaze to help it harden better and I add orange bakery emulsion for an extra boost of orange flavor.  Both are completely optional and you will still get an amazing glaze without them.

22 comments:

  1. I have so much zucchini to use as well. I'm always looking for new recipes, and not just the norm zucchini recipes.

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    1. This is a great change from the norm zucchini bread!

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  2. I have some yellow zucchini--perfect for this recipe. I'm baking it tonight.

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    1. I can't wait for you to taste it!

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  3. Wow! Orange&zucchini! Unusual mixing)) want to try it much)))

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    1. It's a great combination!! Thanks.

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  4. Hello amazingly delicious loaf of bread - where have you been all my life?

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    1. I know, right!!!! It really is soooo good!

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  5. I live on lemon poppy seed muffins, so this bread, with its delightful orange flavor, will be my new best foodie friend. Hope you have a wonderful weekend!

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  6. Hi :) I'd love for you to come by and share this at my Saturday Spotlight Link Party. Hope to see you there!

    April

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  7. Oh girl! This looks incredible! Can't wait to give this a try!! Pinned!

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  8. This is very nice! I was wondering if this could be done as a bundt? Would I have to double it?

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    1. That is a great idea making this as a bundt cake. I have never tried it myself, but I do think it would work. I would probably just try the regular recipe. 1 1/2 batches might work, but I think doubling it would make too much batter. Let me know if you try it. - Jenn

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  9. Hey Jenn I just did a blog post on this yummy bread. Thanks, you know I love your blog!
    http://cgharris.blogspot.com/2013/09/zucchini-orange-poppy-seed-bread.html

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  10. Thank you for all of your wonderful and unique recipes, they are ALL really big hits. Could you clarify something please? Because I have been baking for over 40 years, this probably sounds like a really dumb question, but here goes. What is orange bakery emulsion? Thanks for the info, and Happy New Year!

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    1. Orange Bakery Emulsion is an orange flavoring. I like to use it instead of orange extract, because it is water based instead of alcohol based and it has a more natural orange flavor. They make bakery emulsions in all the same flavors you would find in extracts. You can find them at kitchen stores, Hobby Lobby, online or sometimes at TJ Maxx and Ross.

      Here is a link if you want to read about i:
      http://shop.lorannoils.com/templates/product.aspx?ProductGuid=0760-0800&GroupGuid=74

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    2. Thank you so much for the information. Every day we learn something new and useful, and this is very useful.

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  11. tried to print off this recipe, but was unable to get all of it do to all the side advertisements,do not want the comments either,is there some way to just get the recipe?

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    1. Up above the recipe ingredients there is a link in red for a printable recipe that will take you to a page to print the recipe without all the extra stuff. I hope that helps.

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  12. Can this recipe be made as muffins?

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    1. Yes, you can make this into muffins. I haven't actually tried it myself, but I would guess you would get around 12 muffins and probably bake around 18-22 minutes? I'll have to test this recipe as muffins as soon as I have zucchini in my garden.

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