Orange Zucchini Loaves
Brighten up your baking routine with these delicious Orange Zucchini Loaves, a unique twist on classic zucchini bread. Infused with vibrant orange juice and aromatic zest, these moist and tender loaves are bursting with citrusy goodness that perfectly complements the earthy sweetness of freshly grated zucchini. Warm spices like cinnamon add depth, while optional chopped nuts (such as walnuts or pecans) provide a delightful crunch. This quick bread recipe is easy to prepare, offering a fragrant treat that’s ideal for breakfast, brunch, or an afternoon snack. With a 20-minute prep time and simple ingredients, these loaves bring comfort and creativity to your kitchen. Perfect for sharing or enjoying all to yourself, they'll have you coming back for another slice. Keywords: orange zucchini bread, citrus zucchini loaf, zucchini bread with orange zest, moist zucchini loaf, easy zucchini bread recipe.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 3 large eggs
- 1 cup canola oil
- 0.5 cup orange juice
- 1 tablespoon orange zest
- 2 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped nuts (optional, e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9x5-inch loaf pans or line them with parchment paper.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Stir to combine.
In a separate medium bowl, whisk the eggs, canola oil, orange juice, orange zest, and vanilla extract until well blended.
Gradually add the wet ingredients to the dry ingredients and gently mix until just combined. Avoid overmixing.
Fold in the grated zucchini and optional chopped nuts until evenly distributed throughout the batter.
Divide the batter evenly between the two prepared loaf pans, smoothing out the tops with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Remove the loaves from the oven and allow them to cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
Slice and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
Nutrition Facts
Calories |
6001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.1 g | 405% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 56.7 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3607 mg | 157% | |
| Total Carbohydrate | 731.2 g | 266% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 428.2 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 368 mg | 28% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 2643 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
