I love sweet breads and could eat them all day long. This is one I make often when the zucchini comes on. It has just a hint of orange and I love the glaze, I mean what is better than adding more sugar to the top!
Also as a side note, if you are having trouble getting your sweet breads done in the center before the outside is burnt try a stone loaf pan. They work wonders, I promise.
4 eggs
1 1/2 c. sugar
3/4 c. oil
2/3 c. orange juice
2 c. shredded zucchini
3 1/4 c. flour
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. salt
2 1/2 t. cinnamon
1/2 t. cloves
2 t. grated orange rind
Glaze:
1 c. powdered sugar
2-3 t. orange juice
1. Preheat oven to 350 degrees. Grease and flour bottom only of 2 loaf pans (if you are using a stone, spread a little bit on Crisco on the sides and bottom of the stone). In a large bowl beat eggs with electric mixer until thick and lemon colored. Gradually beat in sugar. With wooden spoon, stir in oil, orange juice and zucchini. Add flour, baking powder and soda, salt, cinnamon, cloves and orange rind. Stir just until combined. Pour evenly into your loaf pans and bake 45-55 minutes or until toothpick inserted in center comes out clean. Let cool in pans 10 minutes before removing to cooling rack. Cool 15 more minutes.
2. While cooling make glaze by combining powdered sugar and orange juice in small bowl and whisking until smooth. Spread glaze over warm loaves.
