A Zesty Twist on a Classic Treat

Looking for the perfect way to use up your garden harvest? This Orange Zucchini Bread is the ultimate Pinterest-worthy snack that combines the moisture of fresh zucchini with a bright, citrusy punch of orange zest. It is perfect for a cozy weekend brunch, a quick healthy breakfast for busy mornings, or a lunchbox surprise that the whole family will adore. This recipe is incredibly simple to whip up, saving you time in the kitchen while delivering bakery-quality results that smell absolutely heavenly while baking!

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 1 loaf

📝 Ingredients List

1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar, packed
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
1 cup finely grated zucchini, squeezed dry
2 large eggs
½ cup vegetable oil
1 tbsp fresh orange zest
2 tbsp fresh orange juice
1 tsp vanilla extract

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large mixing bowl
Medium mixing bowl
Box grater
Clean kitchen towel or cheesecloth
Whisk
Silicone spatula
9×5 inch loaf pan

Step-by-Step Beginner-Friendly Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C) and grease your loaf pan lightly with oil.
Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Wet Ingredients: In a large bowl, beat eggs, oil, sugars, orange zest, orange juice, and vanilla until smooth 🍊.
Combine: Gently fold the grated, dried zucchini into the wet mixture, then gradually stir in the dry ingredients until just combined.
Bake: Pour the batter into your prepared loaf pan and bake for 50–55 minutes, or until a toothpick comes out clean. Let it cool for 10 minutes before slicing 🧁!

💡 Pro Tips

Squeeze it well: Ensure you squeeze as much moisture out of the grated zucchini as possible using a kitchen towel so the bread doesn’t get soggy.
Storage: Store at room temperature in an airtight container for up to 3 days, or freeze sliced portions for up to 2 months.
Zest intensity: If you love a bolder citrus flavor, feel free to increase the orange zest to 2 tablespoons.

Variations

Add Crunch: Fold in ½ cup of chopped walnuts or pecans for extra texture.
Chocolate Twist: Add ½ cup of semi-sweet chocolate chips for a delicious citrus-chocolate combination.

FAQ

Can I use a different oil? Yes, melted coconut oil or applesauce can be used as a substitute for vegetable oil.

Do I need to peel the zucchini? No need! If the zucchini is small and tender, the skin adds beautiful green flecks and extra nutrients.

Orange Zucchini Bread

Author: Samantha Jones
Total Time: 65
Yield: 1 loaf 1x
Diet: Vegetarian

Print Recipe

Description

This delightful Orange Zucchini Bread is a perfect balance of garden-fresh moisture and vibrant citrus notes. It is an ideal snack for cozy brunches or a wholesome breakfast on the go. The combination of cinnamon, fresh orange zest, and tender zucchini creates a bakery-quality treat that fills your kitchen with a heavenly aroma. Simple to prepare and easy to store, this bread is sure to become a favorite in your household rotation.

Ingredients

Scale

1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar, packed
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
1 cup finely grated zucchini, squeezed dry
2 large eggs
½ cup vegetable oil
1 tbsp fresh orange zest
2 tbsp fresh orange juice
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, beat eggs, oil, sugars, orange zest, orange juice, and vanilla until smooth.
Gently fold the grated, dried zucchini into the wet mixture.
Gradually stir in the dry ingredients until just combined.
Pour the batter into the prepared loaf pan.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Notes

Ensure you squeeze as much moisture out of the grated zucchini as possible using a kitchen towel so the bread texture stays light. Store at room temperature in an airtight container for up to 3 days, or freeze sliced portions for up to 2 months. For a bolder citrus flavor, increase the orange zest to 2 tablespoons. You can also fold in ½ cup of chopped walnuts or pecans for added crunch.

Prep Time: 15
Cook Time: 50
Category: Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/10 of loaf)
Calories: 210
Sugar: 18g
Sodium: 140mg
Fat: 8g
Saturated Fat: 1g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg