If you’re on the hunt for a dessert that offers a delicious blend of flavors and textures, look no further than Orange Zucchini Bread. This delightful treat is perfect for brunches, afternoon tea, or a sweet snack on the go. The bread combines the subtle sweetness of zucchini with the bright, tangy flavor of orange zest and juice. With a moist and tender crumb, hints of warm cinnamon and nutmeg, and a citrusy glaze that adds just the right amount of zing, this bread will quickly become a favorite in your household. Best of all, it’s easy to make, requires basic pantry ingredients, and delivers bakery-style results every time. Whether you’re using up summer zucchini or just want to try a new twist on classic quick breads, Orange Zucchini Bread fits the bill beautifully.
Ingredients Overview
Let’s break down the ingredients that make this bread so flavorful and satisfying:
Bread:
- 3 large eggs, beaten: Acts as the binding agent and provides structure.
- 1 2/3 cups granulated sugar: Adds sweetness.
- 1 cup vegetable oil: Contributes to the moist texture.
- 1 1/2 teaspoons vanilla extract: Enhances the flavor.
- 3 cups all-purpose flour: The base of the batter.
- 1 teaspoon baking soda: Helps the bread rise.
- 1 teaspoon baking powder: Works with the baking soda for a perfect rise.
- 1 teaspoon salt: Balances the sweetness.
- 2 teaspoons ground cinnamon: Adds warmth and depth.
- 1 teaspoon fresh orange zest: Provides citrus flavor.
- 1/4 teaspoon grated nutmeg: Adds a subtle spiced flavor.
- 2 cups grated zucchini: Moisture and nutrition.
- 3/4 cup golden raisins (optional): Sweet and chewy texture.
- 1/2 cup chopped nuts (optional): Crunchy contrast.
Icing:
- 1/4 cup fresh squeezed orange juice: Fresh, bright flavor.
- 1 1/2 cups powdered sugar (approx.): Sweetens and thickens the icing.
Equipment Needed:
- Two 9×5 inch loaf pans
- Mixing bowls
- Whisk and rubber spatula
- Grater for the zucchini and orange zest
- Cooling rack
- Measuring cups and spoons
Instructions (Step-by-Step):
Step 1: Prepare Your Oven and Pans
Begin by preheating your oven to 350°F (175°C). Spray two 9×5 inch loaf pans with non-stick spray. This will prevent sticking and make cleanup easier.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk the eggs and sugar until the mixture is light and smooth. Add in the vegetable oil and vanilla extract, and mix until combined.
Step 3: Add Dry Ingredients
Add the flour, baking soda, baking powder, salt, cinnamon, orange zest, and nutmeg directly into the wet mixture. Stir just until the flour is partially incorporated.
Step 4: Add Zucchini and Mix-ins
Fold in the grated zucchini, ensuring it is well distributed. Add the optional raisins and nuts if using. Stir the batter until everything is fully incorporated, but be careful not to overmix.
Step 5: Pour Into Loaf Pans
Divide the batter evenly between the two prepared loaf pans. Tap the pans gently on the counter to eliminate air bubbles.
Step 6: Bake
Place the pans in the center of the oven and bake for 1 hour. Check for doneness by inserting a toothpick into the center—it should come out clean or with only a few moist crumbs.
Step 7: Cool and Ice
Allow the loaves to cool in the pans for about 10 minutes. Then transfer to a wire rack to cool completely.
To make the icing, whisk fresh orange juice with powdered sugar. Add the sugar gradually to achieve your desired consistency. Drizzle the icing over the cooled loaves.
Optional Variations
Mini Loaf Pans: Bake for 25-30 minutes.
Bundt Cake: Use a well-greased bundt pan and bake for 1 hour. Adjust the icing style accordingly.
Muffin Tins: Spoon the batter into greased muffin tins and bake for about 30 minutes. Makes a fun grab-and-go breakfast option.
Storage Tips
Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. You can also freeze the loaves (without icing) for up to 3 months. Wrap tightly in plastic wrap and place in a freezer-safe bag.
To thaw, leave at room temperature for several hours. Add icing once fully thawed.
Nutritional Information
Calories per Serving: Approximately 250 kcal (based on 16 servings across 2 loaves).
Helpful Tips
- Drain zucchini if it’s too watery to avoid excess moisture in your bread.
- Use fresh orange zest and juice for the brightest, most natural flavor.
- Do not overmix the batter to keep your bread tender.
- Double the recipe and freeze one loaf for later use.
- Adjust icing to taste by changing the ratio of sugar to juice.
Final Thoughts
Orange Zucchini Bread is a lovely way to enjoy seasonal produce in a comforting, satisfying way. With its sunny citrus flavor, cozy spices, and rich texture, it strikes a balance between indulgent and wholesome. This recipe is endlessly adaptable, allowing you to tailor it to your taste or dietary needs. Perfect for breakfast, dessert, or a gift from your kitchen, it’s a recipe you’ll turn to again and again.