Cherry Pecan Orange Thyme Zucchini Bread

Did you know there was such a thing as orange thyme?????

Me neither!

 

I’ve heard of and SO enjoy fresh lemon thyme, right out of the garden, but have never pondered the idea of orange thyme!

 

Valerie sent me photos of her “day.” We exchange stories of our day every single evening, without fail.

This time, she sent me photos of her freshly baked “garden” bread: Cherry Pecan Orange Thyme Zucchini Bread.

 

First of all, she has an amazing greenhouse. Second of all (or part of the first part), she’s a fabulous gardener. 👩‍🌾 I mean, magical. She can grow anything and everything – and she DOES!
And, of course, she’s the most magnificent cook on the face of the earthy. I owe ALL my baking skills to her. She really did teach me everything I know and do…

 

In any case, I was floored by her creation: Cherry Pecan Orange Thyme Zucchini Bread AND the fact that it all came fresh from her garden and her “girls.” 🐓

 

The aromas, the texture, the feel – all so fresh and incredible. Thank you, my Valerie. Thank you.

I’m going to serve my slices slathered with homemade honey orange thyme butter!

 

Cherry Pecan Orange Thyme Zucchini Bread

3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg

1 1/3 cups white sugar
2 large eggs, beaten
2 tsp. vanilla extract
1/4 tsp. sea salt
4 cups zucchini, grated
3/4 cup butter, melted

1 cup chopped pecans
1 cup dried cherries
1 Tbs. orange thyme, crushed

 

Drain the zucchini in a colander. Press every 10 minutes for about 1/2 hour.

 

Preheat the oven to 350 degrees.

 

Prepare two large loaf pans with butter and flour.

 

Combine the dry ingredients together in a large bowl.

 

In a separate bowl, whisk together the sugar, eggs, vanilla, and salt.

 

Stir in the drained zucchini and melted butter.

 

Combine the wet and dry mixture, adding the dry 1/2 cup at a time.

 

Fold in the pecans, cherries, and thyme.

 

Divide the batter between the two prepared pans.

 

Bake for 70-90 minutes, until a toothpick inserted comes out clean.

 

Cool in the pans for 20 minutes.

 

Invert onto wire racks to cool thoroughly before slicing.