Mandarin Orange Zucchini Bread with Craisins

by Joanne on September 17, 2016

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So many zucchini and so many great recipes!  Here is another one to wet the appetite and satisfy the need for sweet snacking.  This bread is moist, sweet with a cranberry zing!

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Ingredients:

  • 1 cup canola oil
  • 2 cups sugar
  • 1 tsp almond extract
  • 3 eggs
  • grated orange peel from one large orange
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp each: cinnamon and ginger
  • 2 cups shredded zucchini (trim ends, do not peel) *Drain shredded zucchini in colander for at least 30 minutes then pat dry with a paper towel or two before adding to batter.
  • 2 cups well drained mandarin orange slices from a 24 oz jar packed in 100% juice.  Save the liquid for a wonderful glaze!
  • 1 cup reduced sugar CraisinsPreheat the oven to 350 F.  I used 12 muffin cups and 4 mini loaf pans.  This recipe will make 2 large loaves if preferred.Beat the oil, sugar, almond, orange peel and eggs until well blended.In a separate bowl mix the flour, baking soda, baking powder, salt, cinnamon, ginger.

    Mix the flour into the sugar – egg mixture just until blended.

    Fold in the shredded zucchini, oranges and Craisins.

    Spray whatever pans you are using (muffin, mini loaf, or large loaf) with non stick baking spray then pour batter into the prepared pans.  Bake the muffins at 350 F for 25 minutes.  Bake mini loaf pans for 38 to 45 minutes depending on which mini pans you have or large loaf pans up to 1 1/2 hours. Check with a knife to come out clean so you don’t over bake.

    Allow to cool before adding the glaze (optional).

    To make the glaze, simply add the reserved mandarin orange juice to powdered sugar to the desired thickness. Drizzle over the top.

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I’m going to grab a muffin now. My mouth is watering!

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Now that we are all thinking about Fall baking recipes, share one of your favorite.

 

Mandarin Orange Zucchini Bread with Craisins
 
Prep time
Cook time
Total time
 
Moist, sweet with a cranberry zing. You're going to love it!
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 1 cup canola oil
  • 2 cups sugar
  • 1 tsp almond extract
  • 3 eggs
  • grated orange peel from one large orange
  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp each: cinnamon and ginger
  • 2 cups shredded zucchini (trim ends, do not peel) *Drain shredded zucchini in colander for at least 30 minutes then pat dry with a paper towel or two before adding to batter.
  • 2 cups well drained mandarin orange slices from a 24 oz jar packed in 100% juice. Save the liquid for a wonderful glaze!
  • 1 cup reduced sugar Craisins
  • *For the glaze, use 1 cup of powdered sugar with 3 or more TBS of saved mandarin orange juice. Add orange zest for extra orangey flavor!
Instructions
  1. Preheat the oven to 350 F. I used 12 muffin cups and 4 mini loaf pans. This recipe will make 2 large loaves if preferred.
  2. Beat the oil, sugar, almond, orange peel and eggs until well blended.
  3. In a separate bowl mix the flour, baking soda, baking powder, salt, cinnamon, ginger.
  4. Mix the flour into the sugar – egg mixture just until blended.
  5. Fold in the shredded zucchini, oranges and Craisins.
  6. Spray whatever pans you are using (muffin, mini loaf, or large loaf) with non stick baking spray then pour batter into the prepared pans. Bake the muffins at 350 F for 25 minutes. Bake mini loaf pans for 38 to 45 minutes depending on which mini pans you have or large loaf pans up to 1½ hours. Check with a knife to come out clean so you don’t over bake.
  7. Allow to cool before adding the glaze (optional).
  8. To make the glaze, simply add the reserved mandarin orange juice to powdered sugar to the desired thickness. Drizzle over the top.

Joanne

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