zucchini orange bread recipe

Written ByJenny Smyth Posted on
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The Best zucchini orange bread recipe

I’ve been making zucchini orange bread for years, and it’s still a family favorite. The recipe originated in Italy, where zucchini and oranges are a staple in many traditional dishes.

When I first tried it, I was surprised by how well the flavors worked together – the sweetness of the oranges balanced out the earthiness of the zucchini. Since then, I’ve experimented with different variations and techniques to make it even better.

One of my secrets is using fresh orange juice instead of water, which gives the bread a moist and tender crumb. Another trick is to use a combination of all-purpose and whole wheat flours to create a nutty flavor.

I’ve also learned that letting the dough rest for at least an hour before baking makes all the difference in how light and airy the finished loaf is. It’s amazing how something so simple can be transformed into something so delicious.

My kids love helping me in the kitchen, measuring out ingredients and mixing the batter. They’re always excited to help with the best part – slicing into a warm loaf straight from the oven and spreading on butter or jam.

This recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick snack for a weeknight dinner.

Zucchini Orange Bread

4.6 from 1859 votes

This zucchini orange bread is a delightful twist on classic zucchini bread. It is moist, flavorful, and perfect for breakfast or a snack.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time80 mins
Servings: 8Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Bread

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup orange juice
zest of 1 orange
1 1/2 cups grated zucchini

For the Topping

1/4 cup granulated sugar
1 tsp ground cinnamon

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease a 9×5-inch loaf pan and set it aside.
3In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Set aside.
4In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2 minutes.
5Beat in the eggs, one at a time, mixing well after each addition.
6Stir in the vanilla extract, orange juice, and orange zest.
7Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
8Fold in the grated zucchini.
9The batter will be thick.
10Pour the batter into the prepared loaf pan and smooth the top with a spatula.
11In a small bowl, mix together the sugar and cinnamon for the topping.
12Sprinkle the topping evenly over the batter in the loaf pan.
13Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
14The top should be golden brown and firm to the touch.
15If the top begins to brown too quickly, tent the pan with aluminum foil.
16Remove the bread from the oven and let it cool in the pan for 10 minutes.
17Then, transfer the bread to a wire rack to cool completely before slicing.

🔧Equipment

Mixing bowls
Loaf pan
Oven
Grate
Mixing spoon

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 55mg🧂Sodium: 250mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 25g🥩Protein: 4g

📝Notes

Tips: For a moister bread, substitute half of the all-purpose flour with whole wheat flour.

This zucchini orange bread is perfect for any occasion – whether you’re hosting a dinner party or just need a quick snack for a weeknight dinner. It’s also an excellent way to get your kids involved in cooking – they love helping with measuring out ingredients and mixing the batter.

For storage, I recommend wrapping individual slices tightly in plastic wrap or aluminum foil and freezing them for up to 2 months. When reheating, simply place on top of your toaster oven or conventional oven at 350°F (180°C) for about 10-15 minutes or until warmed through.

❓ Frequently Asked Questions About Zucchini Orange Bread

Q: What type of flour should I use for this recipe?

I recommend using a combination of all-purpose and whole wheat flours for this recipe, as it creates a nutty flavor and texture.

Q: Can I use canned zucchini instead of fresh?

No, using canned zucchini will result in a less flavorful bread.

Q: How long does the dough need to rest before baking?

The dough needs to rest for at least an hour before baking to allow the yeast to ferment properly.

Q: Can I make this recipe without orange juice?

No, using orange juice is essential to creating the right balance of flavors in this bread.

Q: Can I add nuts or seeds to this recipe?

Yes, you can add chopped nuts or seeds to create added texture and flavor.

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