Orange Pecan Zucchini Bread with Banana

Kalvin and I got 2 HUGE zucchinis at farmer's market for $1.50 for both. I shredded both today and ended up with about 8 cups of shredded zucchini. Originally this recipe was supposed to be really orangey, but I didn't have an orange to grate, and I ended up deciding to forgo the orange glaze. The end result was tasty, the orange flavor mixed in well.

Orange Pecan Zucchini Bread with Banana
                                                                                         
adapted from what megan's making  -(not me!)

Ingredients:
4 whole Eggs
1-1/2 cup Sugar
2 cups Shredded Zucchini, Unpeeled
⅔ cups Orange Juice
1/2 cup Canola Oil
3-¼ cups All-purpose Flour
1-½ teaspoon Baking Powder
1-½ teaspoon Baking Soda
1 teaspoon Salt
2-½ teaspoons Cinnamon
½ teaspoons Ground Cloves
1 banana, mashed
¾ cups Chopped Pecans

Glaze:
1 cup Powdered Sugar
2 Tablespoons Orange Juice

Directions:
Preheat oven to 350ºF and grease and flour the bottoms of two loaf pans. I use 8″ pans, but 9″ would work as well. In a large bowl or a mixer, beat the eggs until they are a deep lemony yellow.
Beat in sugar, and then stir in shredded zucchini, orange juice and the oil. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves and orange peel. Fold in chopped pecans (or nuts of choice).
Bake at 350ºF for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Remove from oven, cool slightly.


When bread has been removed from the oven, mix together powdered sugar and 2 tablespoons of orange juice. Add additional orange juice in 1 teaspoon amounts if it is too thick. Spread glaze over baked loaves while still warm. Allow to cool completely. Wrap tightly and store in the fridge.

The mixture before adding the flour

Whisking the flour, baking powder, baking soda, salt, and spices.

I did one glass pan and one metal to see what the difference was in baking. I didn't really didn't really see much difference.