Description

Zucchini Orange Bread combines the moist texture of shredded zucchini with the bright, citrusy flavor of orange juice and zest. This aromatic loaf is sweetened with sugar and warmly spiced with cinnamon and cloves, offering a tender crumb with optional chopped nuts for crunch. Finished with a sweet orange glaze, it’s perfect as a snack, breakfast, or dessert for any occasion.

Ingredients

4 large eggs
1½ cups sugar
¾ cup vegetable oil
⅔ cup orange juice
2 cups shredded unpeeled zucchini
3¼ cups all-purpose flour
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
2 tsp grated orange zest
2½ tsp ground cinnamon
½ tsp ground cloves
½ cup chopped nuts (optional)
1 cup powdered sugar
2-3 tbsp orange juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8×4-inch or 9×5-inch loaf pans.
Beat eggs until thick and pale. Gradually mix in sugar.
Stir in vegetable oil, orange juice, and shredded zucchini.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, orange zest, cinnamon, and cloves.
Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in nuts if desired.
Divide batter evenly between prepared loaf pans.
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer loaves to a wire rack.
Mix powdered sugar and orange juice to make the glaze, then drizzle over warm loaves.
Cool completely before wrapping or storing.

Notes

You can substitute half the all-purpose flour with whole wheat flour for a heartier loaf or use applesauce for half of the oil to reduce fat. Store cooled bread tightly wrapped at room temp for up to 3 days or freeze for up to 2 months. If bread is too dense, ensure you don’t overmix the batter. Too moist? Squeeze excess water from zucchini. The glaze can easily be doubled if you prefer a sweeter top.

Prep Time: 15 minutes
Cook Time: 45-55 minutes
Category: Bread
Method: Baking
Cuisine: American