Description
This Orange Zucchini Bread is a moist, citrusy, and flavorful twist on classic zucchini bread. The fresh zest and juice of oranges add a bright, refreshing taste, while the zucchini keeps it soft and tender. Perfect for breakfast, a snack, or even dessert, this loaf is easy to make and bursting with flavor!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups grated zucchini (excess moisture removed)
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup fresh orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
Optional Glaze:
- ½ cup powdered sugar
- 2 tbsp fresh orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Prepare the zucchini by washing, grating, and squeezing out excess moisture using a clean kitchen towel.
- Mix wet ingredients: In a large bowl, whisk together the eggs, sugar, vegetable oil, orange zest, orange juice, and vanilla extract.
- Combine dry ingredients: In another bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon.
- Mix batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the zucchini gently to distribute evenly throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.
- Glaze (Optional): Mix powdered sugar with orange juice and drizzle over the cooled bread.
- Slice and enjoy!
Notes
- For a crunchier texture, add ½ cup chopped walnuts or pecans.
- Store leftovers in an airtight container at room temperature for 2-3 days, or refrigerate for up to 1 week.
- Freeze individual slices for up to 3 months.
- To make muffins, bake at 350°F (175°C) for 18-22 minutes.