Recipes by Sarah McCullen | Photographed by Joe Worthem
2 cups granulated sugar, divided
3 large eggs
2 to 3 cups grated zucchini
1 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
Preheat oven to 325°F.
Cut unpeeled orange into chunks. Process orange chunks and 1 cup of the sugar in a food processor until pureed and smooth, about 1 minute.
In a large bowl, combine orange mixture, eggs, zucchini, oil and vanilla. In a medium bowl, combine flour, baking soda, baking powder, salt and cinnamon. Gradually whisk flour mixture into egg mixture until blended. Pour batter into 2 greased loaf pans, filling each about two-thirds full. Bake in preheated oven until a wooden pick inserted in center of loaf comes out clean, 50 minutes to 1 hour. Cool in the pan 5 minutes, then remove and cool 15 minutes before slicing.