Looking for zucchini recipes to use up all that zucchini from your garden? This Orange Zucchini Bread is just the ticket! Super soft and moist with a hint of orange and a delicious orange glaze, this is one zucchini recipe you’ll want on repeat!
Zucchini has got to be one of the most versatile foods out there. I mean, you can stick it in chocolate cake, and nobody is the wiser. It’s basically flavorless and its texture melds into pretty much everything, but it adds a ton of moisture and nutrition. Win win!
This Orange Zucchini bread is basically the same recipe as my super popular Lemon Yellow Squash Bread. But I’ve swapped out zucchini for the yellow squash, and orange for the lemon. (I actually have several other zucchini bread recipes, one of which is named Zucchini Orange Bread, and uses whole wheat and orange essential oil. It’s also amazing, for the record).
Ingredients for Orange Zucchini Bread
- vegetable oil
- buttermilk (I NEVER have buttermilk. I just add a little lemon juice or white vinegar to regular milk to make faux buttermilk)
- orange juice
- orange zest
- baking powder
- grated zucchini
If you want to make the optional glaze, you’ll just need powdered sugar and orange juice.
How to make Orange Zucchini Bread
First, you’ll beat the eggs, and then add the sugar, vegetable oil, buttermilk, orange juice, and orange zest. Basically, you’re adding all the sugar and wet ingredients together and mixing them well. I use a hand mixer.
Then you’ll add the flour, salt, and baking powder all at once and blend on low speed until most of the lumps are gone.
Lastly, you’ll fold in the grated zucchini with a spoon. (You don’t want to use a hand mixer, because the zucchini shreds will just wrap around the beaters).
Then pour the batter into a greased, floured 9×5″ bread pan and bake!
When you get it out of the oven, it will have a lovely, golden, crackly top.
You can leave it as-is, or pour some glaze over the top. Let the glaze drip down the sides and then harden.
Then you just slice and serve!
For the Orange Zucchini Bread
- 1 1/3 cups granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup buttermilk
- 2 tablespoons orange juice
- zest from one small orange, or 1/2 a large orange
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup grated zucchini
For the Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
Grease and flour a 9x5" bread pan. Preheat your oven to 350 degrees F.
In a large mixing bowl using a hand mixer, beat the eggs. Add the 1/2 cup of oil and 1 1/3 cups of sugar and mix until well blended.
Add 1/2 cup of buttermilk, 2 tablepsoons of orange juice, and orange zest to the mixture and blend well.
Add the 2 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of baking powder all at once. Blend on low speed just until everything is incorporated and most of the lumps are gone.
Add the one cup of grated zucchini and fold in using a spoon.
Pour the batter into your prepared bread pan and bake for 45-50 minutes, until the top is golden brown.
Allow the bread to cool for at least 30 minutes in the pans. Then slide a knife or spatula around the edges to loosen and turn out onto a cutting board. Allow to cool completely. (Alternately, you can leave the bread in the pans, uncovered, overnight).
Before serving, make the glaze by mixing the powdered sugar and orange juice together. Drizzle over the top of the bread. Glaze will harden up in time.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 202mgCarbohydrates: 51gFiber: 1gSugar: 34gProtein: 4g