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Orange-Zucchini Bread

Recipes by Sarah McCullen | Photographed by Joe Worthem

1 orange

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.

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