Description
This Delicious Zucchini Orange Bread is a moist, flavorful loaf combining the fresh brightness of orange with the subtle texture and moisture of shredded zucchini. Spiced with cinnamon and cloves, it offers a warm, inviting aroma perfect for breakfast or a sweet snack. Finished with a smooth orange glaze, this bread will brighten your day with every slice.
Ingredients
Scale
Bread Ingredients
- 4 large eggs (Essential for structure and moisture)
- 1.5 cups sugar (Sweetens the loaf)
- 0.75 cups vegetable oil (Keeps the bread tender and moist)
- 2/3 cups orange juice (Infuses a bright flavor)
- 2 cups shredded unpeeled zucchini (Adds moisture)
- 3.25 cups all-purpose flour (Forms the structure)
- 1.5 tsp baking powder (Key leavening agent)
- 1.5 tsp baking soda (Essential for rising)
- 1 tsp salt (Balances sweetness)
- 2 tsp grated orange zest (Intensifies citrus aroma)
- 2.5 tsp ground cinnamon (Adds warmth)
- 0.5 tsp ground cloves (Enhances spiced flavor)
- 0.5 cups chopped nuts (optional) (Adds crunch)
Glaze Ingredients
- 1 cup powdered sugar (Creates a smooth finish)
- 2-3 tbsp orange juice (Adds citrus tang to the glaze)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease and flour two loaf pans to prevent sticking and ensure even baking.
- Beat Eggs: In a large bowl, beat the eggs until they are thick and pale, which adds air into the mixture to help the bread rise.
- Add Wet Ingredients: Stir in the vegetable oil, orange juice, and shredded zucchini into the beaten eggs, mixing until combined to keep the bread moist and flavorful.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, grated orange zest, ground cinnamon, and ground cloves to evenly distribute the leavening agents and spices.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently to avoid overmixing which can make the bread tough. Fold in the optional chopped nuts if using.
- Fill Pans and Bake: Divide the batter evenly between the prepared loaf pans and bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool Bread: Allow the loaves to cool in the pans for 10 minutes, which helps them firm up for easier removal.
- Prepare Glaze: Whisk the powdered sugar with 2 to 3 tablespoons of orange juice until smooth and pourable to create a citrusy glaze.
- Glaze and Serve: Once the bread is removed from the pans and cooled slightly, drizzle the orange glaze over the loaves for a sweet, tangy finish.
- Store Bread: Store the zucchini orange bread in an airtight container at room temperature for up to 4 days to maintain freshness or freeze for longer storage.
Notes
- Use unpeeled zucchini to add extra fiber and nutrients.
- If you don’t have fresh orange juice, use good quality bottled orange juice as a substitute.
- The optional nuts add a nice crunch but can be omitted for a nut-free version.
- Ensure not to overmix the batter to keep the bread light and tender.
- Glaze is optional but recommended for an extra burst of citrus flavor.
- Let the bread cool completely before glazing if you want a thicker glaze consistency.
- Store leftover bread wrapped tightly or in an airtight container to prevent it from drying out.
