Zucchini Orange Bread
If you’re looking for a moist, flavorful, and foolproof quick bread that’s as easy as it is delicious, this Zucchini Orange Bread is your new go-to recipe!
The natural sweetness of fresh orange juice and zest pairs beautifully with the subtle earthiness of zucchini, creating a perfectly balanced loaf.
Plus, the warm spices and light glaze take it to the next level.
It’s a fantastic way to use up extra zucchini, and trust me—no one will even know there are veggies inside!
Perfect for breakfast, snacks, or gifting, this recipe is one you’ll come back to again and again.
Let’s bake!
For the Zucchini Orange Bread
- Eggs – Provides structure and moisture, making the bread soft and fluffy.
- Sugar – Adds sweetness and enhances the flavors of the orange and spices.
- Vegetable Oil – Keeps the bread moist and tender.
- Orange Juice – Brings a bright citrusy flavor and adds a natural sweetness.
- Zucchini – Adds moisture without overpowering the taste, making the bread extra soft.
- All-Purpose Flour – The base of the bread, providing structure and texture.
- Baking Powder & Baking Soda – Essential leavening agents that help the bread rise.
- Salt – Balances the sweetness and enhances flavors.
- Orange Zest – Intensifies the citrus aroma and flavor in every bite.
- Cinnamon & Cloves – Warm spices that add depth and complement the orange perfectly.
- Chopped Nuts (Optional) – Adds a bit of crunch and extra flavor.
For the Orange Glaze
- Powdered Sugar – The base of the glaze, giving it a smooth, sweet finish.
Orange Juice – Adds a citrusy tang and enhances the glaze’s flavor.
Zucchini Orange Bread Recipe
Ingredients
For the Bread:
- 4 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
- Preheat the Oven: Set to 350°F (175°C). Grease and flour two 8x4-inch or 9x5-inch loaf pans.
- Prepare Wet Ingredients: In a large mixing bowl, beat eggs until thick and pale. Gradually mix in sugar.
- Add Liquids & Zucchini: Stir in oil, orange juice, and shredded zucchini.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, orange zest, cinnamon, and cloves.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in chopped nuts if using.
- Bake: Divide batter evenly between the prepared loaf pans. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Bread: Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack.
- Prepare the Glaze: In a small bowl, whisk powdered sugar and orange juice until smooth. Drizzle over warm loaves.
- Final Cooling & Storage: Allow to cool completely before wrapping. Store in an airtight container or refrigerate for freshness. You can also freeze for later enjoyment.
Nutrition
- Do I need to peel the zucchini before adding it to the batter?
Nope! Keep the peel on. It’s soft, blends right in, and adds extra nutrients. Just make sure to wash your zucchini well before grating.
- Should I squeeze out the moisture from the zucchini?
Yes! Zucchini has a lot of water, and too much can make your bread soggy. After grating, give it a light squeeze with a paper towel or clean cloth to remove excess moisture.
- Can I use a large zucchini for this recipe?
Absolutely. If it’s extra large, the seeds might be too big and watery, so scoop them out before grating. The rest works just fine!
- Why did my zucchini bread sink in the middle?
Overmixing the batter or using expired baking powder/soda could be the culprit! Stir until just combined and make sure your leavening agents are fresh.
- Can I add nuts or chocolate chips?
Yes, and you totally should! Chopped walnuts, pecans, or chocolate chips add great texture. Fold about 1 cup into the batter before baking.
