Evie's Orange Zucchini Bread

 

Evie's Orange Zucchini Bread


2 1/4 cups sugar
1 cup vegetable oil
3 eggs
2 tsp orange extract 

3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder

1 cup nuts, optional
Zest of 1 orange
2 cups peeled and grated zucchini

Combine sugar, oil, eggs and orange extract.  Beat until well blended.  Sift dry ingredients and add to sugar mixture.  Fold in zucchini, orange zest and nuts.  Bake in a well greased and floured large loaf pan.  Or use two small loaf pans, if desired.  Bake at 350 degrees for approximately 1 hour depending on your pan size.  If you're baking in a large loaf pan, cooking time is 1 hour and 28 minutes.  Bread is done when a toothpick inserted in the center of the bread comes out clean. 

Let cool in the pan for 10 minutes.  Take a sharp knife and run it around the edge of the bread while it's still in the pan.  Turn onto a cooling rack.  Turn the bread over onto its bottom.  If desired, glaze the entire bread with the following:

2/3 cup of powdered sugar
2 Tbls of water or juice from the orange.  Add more if needed for a thin glaze.
1/2 tsp orange extract.

Stir well until nice and smooth.  Brush over bread.  Let cool completely and slice.  Store in an airtight container.  Can be frozen after completely cool. 

I made this bread in a large loaf pan.  In the future, I will divide the batter between two smaller loaf pans.  It baked well with no problem, however, the bread was a little dry around the edges.  This may be because of the outside of the bread baking longer than the inside.  I think you might find it more moist if you use two pans.  Hope you enjoy this family favorite!