ZUCCHINI ORANGE BREAD
1 1/2 c. sugar
3/4 c. canola oil
2/3 c. orange juice
2 c. peeled and grated zucchini
3 1/4 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
2 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 c. chopped nuts (if desired)
Heat oven to 350. Prepare two loaf pans by greasing and flouring the bottoms only. (I like to cut wax paper to fit into my glass loaf pans before pouring in the batter.) In a large bowl, beat eggs until thick and lemon-colored. Gradually beat in the sugar. Stir in the oil, orange juice and grated zucchini.
In a medium-sized bowl, mix together the dry ingredients. Blend thoroughly into the batter. Pour batter into prepared loaf pans (over the wax paper). Bake at 350 for 45 to 50 minutes. When the loaves have browned, lay foil over the tops and continue baking until a toothpick comes out clean when inserted into the center of each loaf.
Remove from the oven and cool for 10 minutes. Turn onto wire racks. (Carefully peel off the wax paper.) Flip loaves upright and cool completely before drizzling with powdered sugar glaze.