Ingredients
Scale
- 4 large eggs
- 1 1/2 cups sugar
- 3/4 cup vegetable oil
- 2/3 cup orange juice
- 2 cups shredded unpeeled zucchini
- 3 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp grated orange zest
- 2 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup chopped nuts (optional)
- 1 cup powdered sugar
- 2–3 tbsp orange juice
Instructions
- Preheat the Oven: Set to 350°F (175°C). Grease and flour two 8×4-inch or 9×5-inch loaf pans.
- Prepare Wet Ingredients: In a large mixing bowl, beat eggs until thick and pale. Gradually mix in sugar.
- Add Liquids & Zucchini: Stir in oil, orange juice, and shredded zucchini.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, orange zest, cinnamon, and cloves.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in chopped nuts if using.
- Bake: Divide batter evenly between the prepared loaf pans. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack.
- Prepare the Glaze: In a small bowl, whisk powdered sugar and orange juice until smooth. Drizzle over warm loaves.
- Final Cooling & Storage: Allow to cool completely before wrapping. Store in an airtight container or refrigerate for freshness. You can also freeze for later enjoyment.