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Zucchini Orange Bread

Moist Zucchini Orange Bread That Will Brighten Your Day

Delightful and moist Zucchini Orange Bread that combines fresh zucchini and oranges for a nutritious twist.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 2 large Eggs Provide structure and moisture, making the bread soft and fluffy.
  • 1 cup Sugar Adds sweetness, enhancing the flavors of orange and spices; brown sugar can be used for a deeper flavor.
  • 1/2 cup Vegetable Oil Keeps the bread moist and tender; can substitute with canola oil or melted coconut oil.
  • 1/2 cup Orange Juice Introduces a bright citrusy flavor; freshly squeezed juice is preferred for the best taste.
  • 1 cup Shredded Unpeeled Zucchini Adds moisture without overpowering the taste; remember to squeeze out excess water after grating to avoid sogginess.
  • 1 1/2 cups All-Purpose Flour The base of the bread, providing structure; can substitute with a gluten-free flour blend.
  • 1 tsp Baking Powder Essential leavening agents that help the bread rise; ensure they are fresh for the best effect.
  • 1/2 tsp Baking Soda Essential leavening agents that help the bread rise; ensure they are fresh for the best effect.
  • 1/2 tsp Salt Balances the sweetness; use fine sea salt for even distribution.
  • 1 tbsp Grated Orange Zest Intensifies citrus aroma and flavor; using organic oranges is recommended to avoid pesticide residues.
  • 1 tsp Ground Cinnamon Warm spices that add depth; nutmeg can be a great replacement for cloves.
  • 1/4 tsp Ground Cloves Warm spices that add depth; nutmeg can be a great replacement for cloves.
  • 1/2 cup Chopped Nuts (optional) Adds crunch and flavor; consider walnuts or pecans, folded into the batter before baking.
For the Glaze
  • 1 cup Powdered Sugar The base of the glaze for a smooth finish; sifting ensures a lump-free glaze.
  • 2 tbsp Orange Juice (for glaze) Adds a citrusy tang; use as needed to achieve the desired glaze consistency.

Equipment

  • Loaf pan
  • mixing bowl
  • whisk
  • spatula
  • Wire rack

Method
 

Step‑by‑Step Instructions for Zucchini Orange Bread
  1. Preheat your oven to 350°F (175°C). Prepare your loaf pans by greasing and lightly flouring them.
  2. In a large mixing bowl, beat the eggs until thick and pale. Mix in the sugar until combined.
  3. Pour in the vegetable oil and orange juice, stirring gently, then fold in the shredded zucchini after squeezing out excess moisture.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and orange zest.
  5. Gradually fold the wet mixture into the dry ingredients until just combined. If using nuts, add them now.
  6. Pour the batter into the prepared pans and bake for 45-55 minutes, or until a toothpick comes out clean.
  7. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Whisk together powdered sugar and orange juice until smooth for the glaze.
  9. Drizzle the glaze over the cooled loaves and allow to set before slicing.
  10. Wrap tightly to store or freeze for later enjoyment.

Notes

This bread is not only delicious but also a great way to incorporate veggies into your diet. Experiment with flavors to make it your own.