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Zucchini Orange Bread Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/zucchini-orange-bread-recipe/