Zucchini Orange Blender Loaves

Here’s another blender inspired loaf recipe for you to try. 

It was started by my friend Suzanne who has a garden.  And an overdose of zucchini.  zucchini

I got my trusty blender out, (thanks again Oster) and started chopping zucchini.  With the blender running, I dropped a quartered orange, then chunks of zucchini at room temperature through the hole in the lid until I had 2 cups.

Why room temperature you ask?  Because mine were cold from the fridge, and when I added the melted lard to the cold zucchini it hardened in the blender and wouldn’t blend.  Drat!

So then I added the lard, egg, vanilla and sugar and mixed it all together well.  The blender was pretty full.

All the other ingredients got measured into a bowl, then the contents of the blender were poured in and mixed. 

Divided into 2 loaf pans, into the oven, and yummmmmy.

orange zucchini blender loafOne for now and the other went into the freezer.

here’s the recipe:

Zucchini Orange Blender Loaves
Yields 2
Easy way to use up extra zucchini
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Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
  1. 1 washed orange, including the peel, but no seeds, at room temperature.
  2. chopped zucchini
  3. 1 cup vegetable oil (I used melted lard)
  4. 1 egg
  5. 1 tablespoon vanilla
  6. 1 1/2 cups brown sugar
  7. 1 teaspoon salt
  8. 2 teaspoon baking soda
  9. 2 teaspoon baking powder
  10. 1 tablespoon cinnamon
  11. 3 1/2 cups all purpose white flour
  1. Put the quartered orange then enough chopped zucchini to equal 2 cups when blended. Use the measure lines on your blender. Add oil and blend to mix.
  2. Add the egg, vanilla and brown sugar to the blender and mix slowly. Your blender will probably be full.
  3. Add salt, baking powder, baking soda and cinnamon to the flour in a large bowl. Pour in the blender mix and mix well. Divide between 2 foil lined loaf pans.
  4. Bake at 350 degrees, 50 to 55 minutes or until a tooth pick comes out clean.
  5. Cool on a rack.
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