Zucchini Orange Bread Recipe

Introduction

This Zucchini Orange Bread is a moist, flavorful twist on classic quick bread. With fresh zucchini, bright orange zest, and a sweet citrus glaze, it’s perfect for breakfast or a snack.

Ingredients

• 4 large eggs
• 1 1/2 cups sugar
• 3/4 cup vegetable oil
• 2/3 cup orange juice
• 2 cups shredded unpeeled zucchini
• 3 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp grated orange zest
• 2 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 cup chopped nuts (optional)
• For the glaze:
• 1 cup powdered sugar
• 2-3 tbsp orange juice

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 8×4-inch or 9×5-inch loaf pans.
2. Step 2: In a large mixing bowl, beat the eggs until thick and pale. Gradually add the sugar and mix well.
3. Step 3: Stir in the vegetable oil, orange juice, and shredded zucchini.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, orange zest, cinnamon, and cloves.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chopped nuts if using.
6. Step 6: Divide the batter evenly between the prepared loaf pans. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the loaves cool in the pans for 10 minutes, then transfer them to a wire rack.
8. Step 8: To make the glaze, whisk powdered sugar and orange juice together until smooth. Drizzle over warm loaves.
9. Step 9: Allow the bread to cool completely before serving.

Tips & Variations

• Keep the zucchini peel on for extra nutrients and color—just wash and shred well.
• Lightly squeeze the shredded zucchini to remove excess moisture and prevent soggy bread.
• Fold in 1 cup of chopped walnuts, pecans, or chocolate chips for added texture and flavor.
• If using a large zucchini, remove large seeds before shredding to avoid bitterness and excess moisture.

Storage

Store zucchini orange bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze wrapped tightly for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to peel the zucchini before adding it to the batter?

No, keep the peel on. It softens during baking and adds extra flavor and nutrients. Just be sure to wash the zucchini well before grating.

Should I squeeze out the moisture from the zucchini?

Yes, it’s best to lightly squeeze shredded zucchini with a paper towel or clean cloth to remove excess water. This helps keep the bread from becoming soggy.

Zucchini Orange Bread Recipe

Print Recipe

★★★★★

4.4 from 121 reviews

This moist and flavorful Zucchini Orange Bread combines the subtle earthiness of shredded zucchini with bright citrus notes from orange juice and zest. Packed with warm spices like cinnamon and cloves, this quick bread is perfect for breakfast or an afternoon snack. The optional orange glaze adds a sweet finishing touch, while nuts provide a delightful crunch. Easy to prepare and bake, it’s a nutritious way to enjoy veggies in a sweet treat.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 2 loaves 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Bread:

• 4 large eggs
• 1 1/2 cups sugar
• 3/4 cup vegetable oil
• 2/3 cup orange juice
• 2 cups shredded unpeeled zucchini
• 3 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp grated orange zest
• 2 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 cup chopped nuts (optional)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp orange juice

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 8×4-inch or 9×5-inch loaf pans to prevent sticking.
2. Prepare Wet Ingredients: In a large mixing bowl, beat the eggs until thick and pale, then gradually add the sugar while continuing to beat to create a light, fluffy mixture.
3. Add Liquids & Zucchini: Stir in the vegetable oil, orange juice, and the shredded unpeeled zucchini, ensuring they are well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, grated orange zest, ground cinnamon, and ground cloves until evenly blended.
5. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the chopped nuts if using for added texture.
6. Bake: Divide the batter evenly between the prepared loaf pans. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Bread: Allow the loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Glaze: In a small bowl, whisk the powdered sugar with 2-3 tablespoons of orange juice until smooth and drizzle it over the warm loaves for a sweet citrus finish.
9. Final Cooling & Storage: Let the glazed bread cool completely before wrapping. Store in an airtight container or refrigerate for freshness. Alternatively, freeze for longer storage.

Notes

• Keep the zucchini peel on for extra nutrients and soft texture; wash well before grating.
• Squeeze excess moisture from shredded zucchini with a paper towel to prevent soggy bread.
• For very large zucchinis, remove seeds before grating as they can be watery and bulky.
• Avoid overmixing to prevent the bread from sinking in the middle.
• Use fresh baking powder and baking soda to ensure proper rising.
• Chopped walnuts, pecans, or chocolate chips can be added (about 1 cup) to the batter for additional flavor and texture.

Keywords: zucchini bread, orange bread, quick bread, moist bread, zucchini recipe, citrus bread, cinnamon bread, easy baking, homemade bread