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Moist zucchini orange bread baked with fresh zucchini and zesty orange flavor.

Moist Zucchini Orange Bread

A delightful bread combining moist zucchini and zesty orange for a uniquely delicious treat that's simple to make.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 large Eggs
  • 1 cup Sugar
  • 1/2 cup Vegetable Oil
  • 1/2 cup Orange Juice
  • 1 cup Shredded Unpeeled Zucchini Shred finely for moisture
  • 1 tbsp Grated Orange Zest Add more for extra flavor
Dry Ingredients
  • 1 1/2 cups All-Purpose Flour Can substitute for gluten-free blend
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon Feel free to add nutmeg as well
  • 1/4 tsp Ground Cloves
Optional Add-ins
  • 1/2 cup Chopped Nuts Walnuts or pecans recommended
Glaze
  • 1 cup Powdered Sugar
  • 2 tbsp Orange Juice For drizzle

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, whisk together the eggs and sugar until well combined.
  3. Add in the vegetable oil and orange juice. Mix until smooth.
  4. Stir in the shredded zucchini and orange zest.
  5. In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and cloves.
  6. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the chopped nuts if using.
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for about 55-60 minutes, or until a toothpick inserted comes out clean.
  2. Let it cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Glazing
  1. For the glaze, mix the powdered sugar and orange juice until smooth and drizzle it over the cooled bread.

Notes

Store at room temperature for 3-4 days; refrigerate for about a week. For longer storage, freeze wrapped tightly in plastic wrap and foil.