Zucchini Orange Bread
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Recipe by: Pillsbury
Makes 2 (16 slice) loaves

4 eggs
1 1/2 cups sugar
3/4 cup oil
2/3 cup orange juice
2 cups shredded unpeeled zucchini
3 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
1/2 teaspoon cloves
2 teaspoons grated orange peel
1/2 cup chopped nuts (optional)

Glaze frosting
1 cup powdered sugar
3 teaspoons orange juice

Heat oven to 350 degrees. Grease and flour bottoms of two 8x4 or 9x5-inch loaf pans. In large bowl, beat eggs until thick and lemon-colored. Gradually beat in sugar. Stir in oil, orange juice and zucchini until well blended.

Add all remaining bread ingredients; mix well. Pour batter into prepared pans. Bake for 45-55 min. or until toothpick inserted in center comes out clean. Cool 10 min; remove from pans. Cool 15 min.

In a small bowl, combine glaze ingredients, adding enough orange juice for desired spreading consistency. Spread over warm loaves.

Cool 45 min. or until completely cooled. Wrap tightly and store in refrigerator.