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Freshly baked Zucchini Orange Bread loaf with two slices cut on a white serving plate.
Daniel

Zucchini Orange Bread

Moist, fragrant quick bread that transforms summer zucchini into a citrus-kissed treat with a tender crumb and bright flavor.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 2 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1.5 cups zucchini grated, about 8 oz, do not squeeze dry
  • 2 tbsp orange zest from 2 large oranges
  • 0.25 cup fresh orange juice from zested oranges
  • 0.75 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs room temperature
  • 1 tsp pure vanilla extract

Equipment

  • 9x5 inch Loaf Pan
  • Box Grater or Food Processor
  • Microplane or fine grater
  • Large Mixing Bowl
  • Medium mixing bowl
  • Wire cooling rack

Method
 

Prep
  1. Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Grate zucchini on the large holes of a box grater; do not squeeze out moisture. Zest two oranges directly into a large bowl, then juice them to get 1/4 cup fresh juice.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
  4. To the bowl with orange zest, add sugar, oil, eggs, orange juice, and vanilla. Whisk vigorously until smooth and slightly thickened, about 1 minute. Stir in grated zucchini.
  5. Add dry ingredients to wet ingredients and fold with a spatula just until no dry flour remains. Do not overmix. Scrape batter into prepared pan and smooth the top. Bake 50-55 minutes until deep golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool in pan 15 minutes, then lift out using parchment overhang and transfer to a wire rack to cool completely, at least 1 hour before slicing.

Notes

Do not drain the grated zucchini - its moisture is essential for the bread's tender texture. For extra orange punch, brush the warm loaf with 2 tablespoons orange juice mixed with 1 tablespoon sugar. This bread keeps wrapped at room temperature for 3 days or frozen for 2 months; slice before freezing for easy single servings.