Ginger-Orange Zucchini Bread with Orange Glaze
Prep: 15 minutes
Cook: 45 minutes
Makes: 8 - 10 servings
1 cup. molasses
1 1/2 cup. brown sugar
1 cup. Blood Orange Fused Olive Oil
1 tsp. ground ginger
2 cups. zucchini grated
2 cups. unbleached all-purpose flour
1 1/2 cup. whole wheat flour
2 1/2 tsp. baking soda
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
Pinch of nutmeg
1 cup raisins
1/4 cup Blood Orange Fused Olive Oil
2 cups powdered sugar
2 to 4 tbsp. freshly squeezed orange juice
1 tsp vanilla extract
½ tsp orange zest
Preheat the oven to 350°.
Grease a 9” spring form pan, or two standard loaf pans.
In a large mixing bowl, combine sugars with Blood Orange Fused Olive Oil. Whisk in eggs. Add ground ginger and zucchini and stir well.
In a medium bowl, combine flours, baking soda, cinnamon, cloves, salt and nutmeg.
Add dry ingredients to wet ingredients gradually, stirring until just combined. Do not over mix. Fold in raisins.
Pour evenly into pan. Bake 45-50 minutes, or until a toothpick inserted into the center comes out clean.
While the cake/bread is baking, prepare the glaze. In a medium bowl, add sugar, Blood Orange Fused Olive Oil, fresh orange juice, vanilla extract and lemon zest. Beat with an electric mixer until smooth. If glaze is too thick, add more orange juice.
Allow to cool completely before drizzling with glaze, or, glaze and enjoy warm! Serve with whip cream or a scoop of vanilla gelato.