Zucchini Orange Bread with Caramel Frosting

Teresa Ambra

Enjoy the rich flavors of zucchini, oranges and caramel in this lovely Zucchini Bread recipe. The rich, thick, decadent frosting adds a powerful punch to an already delicious sweet bread. Zucchini Orange Bread with Caramel Frosting is terrific for fall baking or for holiday breakfasts and brunches. No one will be able to stay out of it!

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Prep Time 45

Cook Time 1 10

Total Time 1 55

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 474 kcal

Equipment

2 regular-sized loaf pans
1 large mixing bowl
1 medium mixing bowl
1 electric mixer
1 wooden spoon
1 grater
1 sharp knife
1 bread board
measuring cups
measuring spoons
1 food processor

Ingredients

BREAD:

3 large eggs
2 cups granulated sugar (divided use)
1 cup avocado oil or canola oil
1 tsp. pure vanilla extract
1 tsp. sea salt
3 cups zucchini grated (about 3 small zucchini)
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1 1/2 tsp. ground cinnamon
3 cups unbleached all-purpose flour (bleached flour toughens baked goods)
1 whole orange peel and all

CARAMEL-ORANGE FROSTING:

1 cup light brown sugar packed
1/2 cup salted butter (1 stick)
1/4 cup half-and-half
1 tbsp. orange juice
1 1/2 to 2 cups powdered sugar (see note below)
1 to 2 tsp. grated orange peel

Instructions

BREAD:

Preheat oven to 325°.
Wash orange; cut the unpeeled orange into large chunks (about 8 wedges).
Place orange wedges in a food processor with 1 cup granulated sugar.
Process in food processor until mixture is smooth.
(Mixture will be pulp-like and thick).
Wash zucchini; cut off ends and grate until you achieve 3 cups.
In a large mixing bowl, combine flour, remaining 1 cup of sugar, salt, baking powder, baking soda and cinnamon.
Stir until well combined.
In a medium mixing bowl, combine orange mix, oil, vanilla, eggs and zucchini and mix with an electric mixer over low speed until combined.
Add zucchini mixture to flour mixture and continue mixing with electric mixer over low speed until well combined.
Grease and flour two regular loaf pans.
Fill pans about 2/3 full.
Bake in a preheated 325° oven for 55 minutes.
Use a knife or bamboo skewer to check for doneness.
If skewer comes out clean, the bread is done.
Cool bread in baking pans until completely cool before removing bread from bread pans.

CARAMEL-ORANGE FROSTING:

Combine brown sugar, butter and half-and-half in a saucepan over medium heat.
Bring mixture to a boil.
Reduce heat to low.
Cook, stirring constantly for 2 minutes, or until mixture has thickened.
Remove from heat; stir in orange juice.
Cool mixture to lukewarm.
Gradually add powdered sugar to mixture and beat with an electric mixer until frosting reaches desired consistency.
Do not add too much powdered sugar or the mixture won’t spread and drizzle down the sides of the bread loaves.
Pour glaze over top of each loaf of bread.
Sprinkle each loaf quickly with grated orange peel, as desired.

Notes

NOTE: My loaves took 65-70 minutes to bake completely.

NOTE: The original recipe does not include the frosting. That’s my addition.

NOTE: 3 small zucchini = 3 cups grated zucchini.

NOTE: The glaze sets up fast. Be ready to sprinkle the orange peel immediately after glazing the first loaf or the orange peel will not adhere to the icing.

NOTE: You will not use all of the glaze.

Bread recipe adapted from Abigail Dodd's cookbook, Bread of Life.

Nutrition

Calories: 474kcalCarbohydrates: 69gProtein: 4gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 51mgSodium: 322mgPotassium: 130mgFiber: 1gSugar: 50gVitamin A: 293IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Keyword bread, breakfast, brunch, caramel, orange, zucchini

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