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Ingredients
- 1 medium zucchini (about 12 ounces), shredded
- 1 ¼ teaspoons salt
- 2 large eggs, beaten
- ¾ cup sugar
- ¼ cup plus 2 tablespoons canola oil
- ¼ cup fresh orange juice
- 1 ½ teaspoons vanilla extract
- 2 teaspoons finely grated orange zest
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 tablespoon caraway seeds
- 1 teaspoon ground coriander
Preparation
Step 1
1. Preheat the oven to 350°. Butter and flour a 9-by-5-inch loaf pan. In a colander, toss the zucchini with the salt and place inside a larger bowl to drain.
2. In a large mixing bowl, whisk the eggs and sugar until pale yellow. Whisk in the oil, orange juice, vanilla and orange zest. In another mixing bowl, whisk the flour with the baking powder, baking soda, salt, caraway seeds and coriander. Add the dry ingredients to the wet ingredients and stir just until blended. Place the drained zucchini in a clean kitchen towel, squeeze to remove excess moisture, then fold the zucchini into the batter.
3. Pour the batter into the prepared pan. Transfer to the oven and bake for 60 minutes or until the crust is deep-golden brown and a toothpick inserted into the center comes out clean.
4. Let the bread cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing and serving.