Skip to content
There’s something magical about the combination of fresh citrus and garden zucchini. This Zucchini Orange Bread is soft, incredibly moist, and bursting with bright orange flavor in every bite. Fresh orange zest and juice add a refreshing twist to a classic zucchini loaf, while a sweet homemade orange glaze creates the perfect finishing touch. Whether you’re looking for a cozy breakfast, an afternoon snack with coffee, or a simple dessert, this loaf is guaranteed to become a favorite.
One of my favorite things about this recipe is how it transforms humble zucchini into something truly special. You can’t taste the vegetable itself—instead, it keeps the bread wonderfully moist while allowing the fresh orange flavor to shine. The aroma that fills the kitchen while this loaf bakes is absolutely incredible!
If you love easy quick breads made with fresh seasonal ingredients, don’t forget to subscribe and have new recipes delivered straight to your inbox.
Why You’ll Love This Zucchini Orange Bread
This recipe is simple enough for beginner bakers but tastes like something from a neighborhood bakery.
Reasons to love this recipe:
- Wonderfully moist and tender crumb
- Bright fresh orange flavor
- Easy one-bowl batter
- Perfect way to use extra zucchini
- Finished with a sweet citrus glaze
- Great for breakfast, brunch, or dessert
- Freezes beautifully
What Does Zucchini Orange Bread Taste Like?
This loaf has a soft, fluffy texture with subtle sweetness and warm hints of cinnamon. The fresh orange juice and zest add a vibrant citrus flavor that perfectly balances the mild zucchini. The orange glaze soaks slightly into the top of the bread, adding an extra burst of sweetness and a beautiful glossy finish.
Benefits of This Recipe
Besides tasting amazing, this quick bread has plenty of advantages:
- Uses fresh summer zucchini
- Packed with fresh citrus flavor
- No mixer required
- Perfect for gifting
- Makes an excellent make-ahead breakfast
- Easy to customize with nuts or chocolate chips
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup freshly squeezed orange juice
- 1 tablespoon fresh orange zest
- 1 teaspoon vanilla extract
- 1½ cups grated zucchini, lightly squeezed
- ½ cup chopped walnuts or pecans (optional)
For the Orange Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
- ½ teaspoon orange zest
Kitchen Tools You’ll Need
- 9×5-inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula
- Box grater
- Measuring cups and spoons
- Cooling rack
Ingredient Additions and Substitutions
This recipe is easy to customize.
- Swap walnuts for pecans or sliced almonds.
- Add ½ cup white chocolate chips for extra sweetness.
- Use whole wheat flour for half of the all-purpose flour.
- Greek yogurt can replace part of the oil for a lighter loaf.
- Add a pinch of nutmeg or cardamom for extra warmth.
How to Make Zucchini Orange Bread
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
Set aside.
Step 3: Mix the Wet Ingredients
In a large bowl, whisk together:
- Eggs
- Granulated sugar
- Brown sugar
- Vegetable oil
Add the orange juice, orange zest, and vanilla extract, whisking until smooth.
Step 4: Combine Everything
Gradually fold the dry ingredients into the wet ingredients until just combined.
Gently stir in the grated zucchini and chopped nuts, if using. Be careful not to overmix.
Step 5: Bake
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 15 minutes before transferring it to a wire rack.
Step 6: Make the Orange Glaze
Whisk together the powdered sugar, fresh orange juice, and orange zest until smooth.
Once the bread has cooled, drizzle the glaze generously over the top and allow it to set before slicing.
What to Serve with Zucchini Orange Bread
This loaf pairs wonderfully with:
- Fresh fruit salad
- Greek yogurt
- Hot coffee
- Earl Grey or chamomile tea
- Vanilla yogurt
- Honey butter
- Cream cheese spread
Tips for the Best Zucchini Orange Bread
- Use freshly grated zucchini for the best texture.
- Lightly squeeze excess moisture from the zucchini, but don’t dry it completely.
- Fresh orange zest provides the brightest flavor.
- Don’t overmix the batter or the loaf may become dense.
- Allow the bread to cool before glazing so the icing sets beautifully.
- For even more citrus flavor, add extra orange zest to the glaze.
Storage Instructions
Room Temperature: Store tightly covered for up to 3 days.
Refrigerator: Keeps fresh for 1 week.
Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight at room temperature before serving.
General Information
- Prep Time: 15 minutes
- Bake Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Difficulty: Easy
Frequently Asked Questions
Can I leave the peel on the zucchini?
Yes! The peel is tender, nutritious, and practically disappears into the bread.
Do I have to peel the oranges?
No. You only need the zest and juice. Be sure to wash the oranges well before zesting.
Can I freeze the loaf?
Absolutely. Freeze it whole or sliced for easy grab-and-go breakfasts.
Why is my bread dense?
Overmixing the batter or using too much zucchini moisture can make the loaf heavier than intended.
Can I make muffins instead?
Yes! Divide the batter into muffin cups and bake at 350°F for 20–25 minutes.
Conclusion
This Zucchini Orange Bread is the perfect blend of fresh citrus brightness and moist, tender texture. It’s a simple quick bread that’s elegant enough for brunch, delicious enough for dessert, and easy enough to make any day of the week. The sweet orange glaze takes every slice to the next level, making this loaf one you’ll find yourself baking again and again.
If you make this recipe, I’d love to hear how it turned out! Leave a review below and share your beautiful loaf on Pinterest. Seeing your creations is always the best part of sharing these recipes!
More Zucchini Recipes You’ll Love
- Old-Fashioned Fudgy Cocoa Zucchini Brownies
- Cinnamon Roll Rhubarb Zucchini Bread
- Ground Beef Zucchini Boats
- Zucchini Texas Sheet Cake
- Chocolate Chip Zucchini Muffins
- Lemon Zucchini Bread
Nutrition Information (Per Slice)
- Calories: 280
- Carbohydrates: 38g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 38mg
- Sodium: 190mg
- Fiber: 1g
- Sugar: 24g
Zucchini Orange Bread
- Total Time: 1h10min
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1½ cups grated zucchini, lightly squeezed
- ½ cup chopped walnuts or pecans (optional)
For the Orange Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
- ½ teaspoon orange zest
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate large bowl, whisk the eggs, granulated sugar, brown sugar, and vegetable oil until smooth.
- Stir in the orange juice, orange zest, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the grated zucchini and chopped nuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
Make the Orange Glaze
- Whisk together the powdered sugar, orange juice, and orange zest until smooth.
- Once the bread has completely cooled, drizzle the glaze generously over the loaf.
- Allow the glaze to set before slicing and serving.
Notes
- Fresh orange zest gives the loaf the brightest citrus flavor.
- Lightly squeeze the zucchini to remove excess moisture, but don’t dry it completely.
- Avoid overmixing the batter for the softest texture.
- Add chopped pecans or walnuts for extra crunch.
- Delicious served with coffee, tea, or as a sweet breakfast treat.
Storage
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze individual slices for up to 3 months. Thaw overnight and enjoy.
Nutrition (Per Slice)
- Calories: 280
- Carbohydrates: 36g
- Protein: 4g
- Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 37mg
- Sodium: 170mg
- Fiber: 1g
- Sugar: 21g
- Prep Time: 15min
- Cook Time: 55min
