Description
A moist and flavorful orange zucchini bread recipe, perfect for a sweet treat or breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 2 cups grated zucchini (about 2 medium)
- Optional: 1/2 cup chopped nuts or chocolate chips
- Optional glaze: 1 cup powdered sugar, 2-3 tablespoons orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the sugar and vegetable oil until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract, orange juice, and orange zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in the grated zucchini and any optional additions like nuts or chocolate chips.
- Pour the batter into the prepared loaf pan.
- Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- If desired, prepare the glaze by whisking together powdered sugar and orange juice until smooth. Drizzle over the cooled bread.
Notes
- Ensure your zucchini is well-drained to prevent a soggy bread.
- Overmixing the batter can result in a tougher texture.
- For muffins, bake at 375°F (190°C) for 18-22 minutes.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg