What does a few spices, the mild, earthy flavor of crunchy walnuts, sweet cranberries, the juice of an orange, zucchini and butter milk make?
A very deliciously yummy dessert bread. An Orange Walnut Zucchini Bread to be exact.
Food Facts
When making a dessert bread with zucchini, always use a small to medium-sized fruit as this size is the most flavorful.
Ready To Pick Garden Fresh Small Zucchini – Photo Credit: Gardening Know How
Also the darker the skin, the richer the nutrients.
The buttermilk in this dessert bread makes for an extra moist bread. Buttermilk is such an important ingredient when baking quick breads as it helps keep the baked good moist and tender.
A Slice Of Moist & Tender Orange Walnut Zucchini Bread
Orange Walnut Zucchini Bread
1 3/4 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1 teaspoon all-spice
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
Juice of 1/2 large orange (about 1/4 cup)
2 eggs, room temperature
2 cups grated zucchini, squeezed of liquid
2 teaspoons grated orange rind
1/3 cup butter milk
1/2 cup dried cranberries
1 cup chopped walnuts
Orange Icing
2 cups powdered sugar
Juice and zest of 1/2 large orange (about 1/4 cup)
2-3 tablespoons heavy cream
Preheat the oven to 350 degrees. Line a standard sized loaf pan (9×5-inches) with parchment paper. Set aside.
In a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, all-spice and salt. Whisk to combine.
Keep Sifting – Whisking & Stirring – Because This Is What You’re Making
In a medium sized bowl, whisk together the melted butter and brown sugar until the sugar is dissolved. Add the orange juice and eggs, and whisk. Add the milk and stir, followed by the grated zucchini and orange rind.
Next make a well in the center of the dry ingredients and pour the wet ingredients into the middle. Add the walnuts, dried cranberries and stir just until combined. Do not overmix!
Empty the batter into the prepared loaf pan. Place in preheat oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Remove the pan from oven and allow quick bread to cool 10 minutes before removing from pan to a wire rack to cool completely.
Making The Icing
In a medium mixing bowl, stir together the powdered sugar, juice and zest. Add the heavy cream 1 tablespoon at a time until the glaze is smooth but still fairly thick. Drizzle the glaze all over the cooled dessert bread. Enjoy!!
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