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Orange Zucchini Bread

Orange Zucchini Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tbsp freshly grated orange zest
  • 3 tbsp fresh orange juice
  • 1 1/2 cups (180 g) shredded zucchini, lightly squeezed
  • For the glaze:
  • 1/2 cup (60 g) powdered sugar
  • 1 to 2 tbsp fresh orange juice

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan. Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
  2. 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.
  3. Add dry ingredients to wet in two additions, stirring just until no dry flour remains.
  4. Fold in shredded zucchini until evenly distributed.
  5. 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.
  6. 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.

Notes

Make sure the loaf is fully cool before glazing or the glaze will run off. If you skip the glaze, the bread still stays moist for days.