Zucchini-Orange Bread
A moist, flavorful zucchini-orange bread with warm spices and citrus notes, perfect for breakfast or tea time, appealing to those who enjoy fresh, fruity baked goods.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Grease and flour the bottom only of two 8 x 4 or 9 x 5 inch loaf pans.
- In a large bowl, beat eggs until thick and lemon colored.
- Gradually add sugar while beating.
- Stir in oil, 2/3 cup orange juice, and shredded zucchini.
- Lightly spoon flour into measuring cup; level off.
- Stir in remaining bread ingredients: flour, baking powder, baking soda, salt, grated orange peel, cinnamon, and cloves; mix well.
- Pour batter into prepared pans.
- Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pans.
- Remove from pans and cool slightly.
- Prepare glaze ingredients, spread over warm bread.
Tips & Substitutions
For an extra moist bread, replace half of the oil with unsweetened applesauce. If you prefer a less sweet loaf, reduce sugar to 1 cup. If fresh orange juice isn't available, bottled juice works fine. To enhance flavor, consider adding chopped nuts or raisins. This recipe is similar to Cinnamon Zucchini Bread in texture, so feel free to experiment with those spices.
Serving Suggestions
This bread is delightful served warm with a pat of butter or cream cheese. For a refreshing pairing, serve alongside a light Cheese And Potato Salad or a simple fruit salad. It also makes a great breakfast option with coffee or tea. For an extra touch, drizzle a glaze made from powdered sugar and orange juice over the warm bread.
Storage & Reheating
Store leftover Zucchini-Orange Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw overnight in the refrigerator, then warm in a 350°F oven for about 10 minutes for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini-Orange Bread contains roughly 531 calories, with 5g protein, 51g carbohydrates, and 35g fat. It is a good source of calcium (19% of the Daily Value) and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 890mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini. Just make sure to thaw and drain it well to remove excess moisture before adding it to the batter. This will help maintain the proper consistency and prevent the bread from becoming too wet.
How can I make this recipe gluten-free?
To make gluten-free Zucchini-Orange Bread, substitute all-purpose flour with a gluten-free flour blend. Ensure your baking powder and baking soda are also gluten-free. You may need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently.
What can I use instead of eggs?
If you're looking for an egg substitute, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals 1 egg) or unsweetened applesauce (1/4 cup per egg). This will help bind the ingredients while keeping the bread moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).