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Zucchini-Orange Bread
Browse the recipe Zucchini-Orange Bread
Zucchini-Orange Bread
YIELD Makes about 16 slices
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INGREDIENTS
| 1 | package (about 17 ounces) cranberry-orange muffin mix |
| 1‑1/2 | cups shredded zucchini (about 6 ounces) |
| 1 | cup water |
| 1 | teaspoon ground cinnamon |
| 1 | teaspoon freshly grated orange peel (optional) |
| Cream cheese (optional) | |
PREPARATION:
- Preheat oven to 350°F. Grease 8X4-inch loaf pan; set aside.
- Combine muffin mix, zucchini, water, cinnamon and orange peel, if desired, in medium bowl; stir just until dry ingredients are moistened. Spoon batter into prepared loaf pan; bake 40 minutes or until toothpick inserted into center comes out almost clean.
- Cool in pan on wire rack 5 minutes. Remove bread from pan to wire rack; cool completely. Serve plain or with cream cheese, if desired.
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Quick Breads