Moist Orange Zucchini Bread with a Bright Glaze
This orange zucchini bread bakes up incredibly tender, loaded with fresh orange zest and finely shredded zucchini. It’s the kind of loaf that disappears fast, whether you serve it plain or drizzle it with a two-ingredient orange glaze.
Perfect for using up a summer zucchini glut, the bread stays soft for days and freezes beautifully. It’s a quick bread that actually tastes like sunshine.
What Makes This Orange Zucchini Bread So Good
The crumb is soft and even, never gummy. That’s thanks to squeezing the zucchini lightly so you get moisture without sogginess.
The orange comes from both zest and juice, giving it a clean, sunny flavor that cuts through the sweetness. I sometimes skip the glaze, but it takes two minutes and makes the whole loaf feel special.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour: spooned and leveled so the crumb stays light.
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg: optional, but it adds a gentle warmth.
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) vegetable oil: a neutral oil like canola or sunflower works best.
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tbsp freshly grated orange zest (from about 1 large orange)
- 3 tbsp fresh orange juice
- 1 1/2 cups (180 g) shredded zucchini (about 1 medium): lightly squeezed to remove excess liquid, but not wrung completely dry.
- For the glaze:
- 1/2 cup (60 g) powdered sugar
- 1 to 2 tbsp fresh orange juice
Variations / Substitutions
- Make it lemon instead: swap the orange zest and juice for lemon in the same amounts. The flavor is brighter and a little sharper.
- Use whole wheat flour: replace up to half the all-purpose flour with white whole wheat flour for a nuttier crumb, though the loaf will be slightly denser.
- Add crunch: fold 1/2 cup chopped walnuts or pecans into the batter with the zucchini.
- Skip the glaze: the loaf tastes wonderful plain, or you can dust it with powdered sugar.
- Dairy free: the recipe is already dairy free as written.
Another loaf that uses up summer squash is Lemon Zucchini Bread.
How To Make Orange Zucchini Bread
Step 1: Whisk the Dry Ingredients
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. In a medium bowl, whisk together the 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp nutmeg.
The mixture should look evenly speckled with spice, and you shouldn’t see any white pockets of baking soda.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk the 3/4 cup granulated sugar with the 1/2 cup oil until the mixture turns pale and thick, about 1 minute. Add the 2 eggs, one at a time, whisking after each until the batter is smooth. Stir in the 1 tsp vanilla, 1 tbsp orange zest, and 3 tbsp orange juice.
The batter will be glossy and a little loose, with tiny flecks of orange zest throughout.
Step 3: Stir Everything Together
Add the dry mixture to the wet in two additions, stirring with a rubber spatula just until you no longer see dry flour. A few small streaks are okay; they’ll disappear when you fold in the zucchini.
Overmixing now leads to a tough crumb, so stop as soon as the flour is absorbed. The batter will look thick and slightly lumpy, and that’s exactly how it should look.
Step 4: Fold In the Zucchini
Scrape the lightly squeezed 1 1/2 cups of shredded zucchini into the bowl. Fold it in with a gentle motion, turning the batter over a few times until the strands are evenly distributed.
The batter will thin out a little once the zucchini goes in, and you’ll see green flecks throughout. That’s your sign it’s ready to bake.
Step 5: Bake the Loaf
Pour the batter into the prepared pan and smooth the top with the spatula. Bake on the middle rack for 50 to 60 minutes. The top will rise, turn deep golden, and crack slightly down the center.
A toothpick inserted into the tallest part should come out clean or with a few moist crumbs. Let the loaf cool in the pan for 10 minutes, then lift it out and transfer it to a wire rack to cool completely before glazing.
Step 6: Glaze and Slice Once Cool
In a small bowl, whisk the 1/2 cup powdered sugar with 1 tbsp of the orange juice. Add more juice, a few drops at a time, until the glaze is smooth and pourable but still thick enough to coat the back of a spoon. Drizzle it over the fully cooled loaf, letting it drip down the sides.
Let the glaze set for about 10 minutes, then slice with a serrated knife. The bread has a tender crumb and bright orange scent that fills the kitchen as you cut.
A Few Tips for This Orange Zucchini Bread
- Squeeze the zucchini, but don’t wring it dry: you want to remove the large puddles of water while leaving some natural moisture behind. I squeeze handfuls over the sink once, then add them to the bowl.
- Let it cool completely before glazing: a warm loaf will melt the glaze right off, leaving a sticky puddle instead of a pretty drizzle.
- Toast slices the next day: a quick pass in the toaster oven brings back the crisp edges and makes the orange flavor even more pronounced.
- Use a metal loaf pan if you can: metal conducts heat more evenly than glass, giving you a taller, more even rise. If you only have glass, the bake time will run a few minutes longer.
Bake times by pan:
| Pan material | 9×5-inch loaf pan | 8×4-inch loaf pan |
|---|---|---|
| Metal | 50 to 55 mins | 55 to 60 mins |
| Glass | 55 to 60 mins | 60 to 65 mins |
Storing Leftover Loaf
- Refrigerate: wrap the cooled, unglazed loaf tightly and store at room temperature for up to 3 days, or in the fridge for up to 5. Glaze only the slices you plan to eat right away.
- Freeze: wrap the whole cooled loaf (without glaze) in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight on the counter.
- Reheating: toast individual slices straight from the fridge or freezer to warm them and crisp the edges.
What to Serve With Orange Zucchini Bread
A hot cup of black coffee or espresso is my favorite pairing because the bitterness cuts the sweet glaze and makes the orange pop. A swipe of softened salted butter or a spoonful of whipped cream cheese adds richness that works with the tender crumb. For a lighter snack, serve slices alongside a bowl of fresh berries or a grapefruit half.
Frequently Asked Questions
Why did my bread sink in the middle?
That usually means it was underbaked or the oven door was opened too early. Check with a toothpick at the 50-minute mark and bake until it comes out clean.
Can I use coconut sugar instead of granulated sugar?
Yes, but the loaf will be denser and darker, with a faint caramel note. Use the same volume and let the batter rest 5 minutes before baking so the coconut sugar can dissolve.
Do I have to squeeze the zucchini?
Lightly, yes. Don’t skip it entirely or the bread will turn out gummy. A quick press in your hands to release the large pools of water is all you need.
Can I add chocolate chips?
Absolutely. Fold 1/2 cup dark or milk chocolate chips in with the zucchini. The chocolate and orange play well together.
How can I tell if the loaf is really done?
A toothpick should have just a few moist crumbs attached, but no wet batter. If you have an instant-read thermometer, the center should reach 200°F to 205°F (93°C to 96°C).
Orange Zucchini Bread Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan. Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
- In a large bowl, whisk sugar and oil until thick and pale. Whisk in eggs one at a time, then vanilla, orange zest, and orange juice.
- Add dry ingredients to wet in two additions, stirring just until no dry flour remains.
- Fold in shredded zucchini until evenly distributed.
- Pour batter into the pan and smooth the top. Bake 50 to 60 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a rack to cool completely.
- Whisk powdered sugar and 1 tbsp orange juice, adding more juice as needed to make a thick, pourable glaze. Drizzle over the cooled loaf, let set 10 minutes, then slice.
