Orange Zucchini Bread

This bread is designed to be made ahead. It grows mellow and rich with patient waiting, a boon for a harried hostess who would like to spend time with guests, as well as in the kitchen.

• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 1 1/2 cups grated zucchini (packed)
• 1 tablespoon grated orange peel
• 2 teaspoons vanilla extract
• 3 eggs
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1 teaspoon baking soda
• 1/2 teaspoons baking powder
• 1/2 cup raisins, soaked in orange juice
• 1/2 cup coarsely chopped pecans

METHOD

Equipment: 4 mini loaf pans 5 1/2" by 3 1/3" buttered and floured.

Preheat oven to 350° F.

Combine sugar, oil, grated zucchini, grated orange peel and vanilla extract. Lightly beat eggs and add to oil mixture.

Sift together flour, salt, cinnamon, allspice, baking soda and baking powder. Pour into wet ingredients, stirring to mix as you pour. Mix until flour is blended, but do not overmix. Remove raisins from orange juice. Pat dry. Stir into the batter with raisins and pecans.

Divide between the four buttered and floured loaf pans. Bake in the middle of preheated 350° F oven for 40 - 45 minutes, or until tester comes out clean. While cooking prepare glaze, as below.

TO GLAZE

Put sugar and orange juice in small pan. Bring to a boil, stirring to dissolve the sugar.

When breads are finished, put on rack to cool while still in pans. With a skewer, poke a few holes in the top of the bread and brush on orange syrup. Let cool for five minutes.

Remove from pans to cool on a wire rack. Prick all sides with a skewer and brush on more glaze. Let cool, right side up.

When cool, wrap securely, first in plastic wrap, then in foil and let mellow overnight.

Yield: 4 mini loaves.

Contributor: donna davis for mary merz

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