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A bright, moist quick bread combining shredded zucchini and fresh orange juice and zest, delivering a flavorful citrus-spiced loaf perfect for breakfast or snack.

Ingredients

Scale
  • 2 large eggs
  • 1 cup sugar (brown sugar optional for richer flavor)
  • 1/2 cup vegetable oil (can substitute canola or melted coconut oil)
  • 1/2 cup orange juice, freshly squeezed preferred
  • 1 cup shredded unpeeled zucchini (excess moisture squeezed out)
  • 1 1/2 cups all-purpose flour (or 1:1 gluten-free blend)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp grated orange zest
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 cup chopped nuts (optional; walnuts or pecans recommended)
  • 1 cup powdered sugar (sifted, for glaze)
  • 2 tbsp orange juice (for glaze, add gradually for desired consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and lightly flour a loaf pan or line with parchment.
  2. Beat 2 large eggs in a large bowl with a whisk until thick and slightly pale.
  3. Gradually add 1 cup sugar to the eggs and mix until combined and slightly glossy.
  4. Pour in 1/2 cup vegetable oil and 1/2 cup freshly squeezed orange juice; stir gently.
  5. Fold in 1 cup shredded unpeeled zucchini after squeezing out excess moisture.
  6. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/4 tsp ground cloves, and 1 tbsp grated orange zest.
  7. Fold the dry ingredients into the wet mixture gently, stirring just until combined; fold in 1/2 cup chopped nuts if using.
  8. Pour the batter into prepared loaf pan and smooth the top with a spatula.
  9. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the bread rest in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  11. Whisk 1 cup sifted powdered sugar with 2 tbsp orange juice, adding juice gradually until glaze is smooth and pourable.
  12. Drizzle the glaze over the cooled loaf and let it set a few minutes before slicing.

Notes

Squeezing excess moisture out of the zucchini is essential to avoid sogginess., Do not overmix the batter to keep bread tender and light., Chocolate chips can be used instead of nuts for a sweeter option., Batter can be prepared up to 24 hours ahead and refrigerated., Bread freezes well for up to 3 months., For gluten-free option, use a 1:1 gluten-free flour blend; check if binding agents are needed., Melted coconut oil can substitute vegetable oil to make dairy-free., Avoid sharing this bread with pets due to sugar and spices.

Nutrition

Find it online: https://lanamixingbowl.com/moist-zucchini-orange-bread-that-will-brighten-your-day/