Orange Glazed Zucchini Bread

Without question, a homemade hostess gift is the best kind. Our foolproof recipe is The Silver Palate’s zucchini bread. While many are turned off by the idea of incorporating a green vegetable into a sweet treat or associate the zucchini with an overflowing summer crop, we love the unassuming loaf for its extremely moist, dense texture. To add our own twist, we incorporate shaved chocolate and a zingy orange glaze topping that will make your weekend getaway that much sweeter!

Orange Glazed Zucchini Bread
(adapted from The Silver Palate Cookbook)

1 T unsalted butter
3 large eggs
1 1/4 c canola oil
1 1/2 c granulated sugar
1 t vanilla extract
2 c grated, drained, unpeeled, zucchini
2 c all-purpose flour
2 t baking soda
1 t baking powder
1 t salt
1 t ground cinnamon
1 c chopped walnuts
1 c grated bittersweet chocolate

Orange Glaze
2 c confectioners' sugar
1/4 c fresh orange juice

Preheat oven to 350 degrees Fahrenheit. Grease or line a 9 x 5 loaf pan.

Beat the eggs, oil, sugar, and vanilla until light and thick. Fold the grated zucchini into the wet mixture.

Sift the flour, baking soda, baking powder, salt and cinnamon together then stir into the zucchini mixture until just blended. Fold in the grated chocolate and walnuts.

Pour the batter into the prepared loaf pan. Bake on the middle rack of the oven for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool the loaf slightly, remove from pan, and set on a rack.

To make the glaze, combine the confectioners' sugar and orange juice in a small bowl. Whisk until smooth then pour on top of the slightly cooled loaf.

The moist loaf is best enjoyed as a midday snack with tea or set out for breakfast the next morning.