Zucchini Mandarin Orange Bread
Brighten up your baking routine with this Zucchini Mandarin Orange Bread—a delightful combination of wholesome zucchini and juicy bursts of citrus! This moist, spiced quick bread features a fall-inspired blend of cinnamon and nutmeg, balanced by the refreshing sweetness of mandarin orange segments and optional zest. The grated zucchini not only adds a subtle earthiness but also keeps the bread irresistibly tender, while optional walnuts or pecans lend a satisfying crunch. With simple pantry ingredients and a quick prep time of just 15 minutes, this easy recipe makes for a delectable breakfast, snack, or dessert. Plus, it’s perfect for using up leftover zucchini! Serve it as is or with a dollop of cream cheese for an extra indulgent treat. Don't forget to share this naturally flavorful and fragrant loaf with family and friends!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 2 large Eggs
- 0.5 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1 cup Zucchini, grated
- 1 cup Mandarin orange segments, drained and chopped (canned or fresh)
- 1 teaspoons Mandarin orange zest (optional)
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
In a separate medium bowl, beat the eggs. Add the vegetable oil and vanilla extract, whisking until smooth and well blended.
Fold the grated zucchini and chopped mandarin orange segments into the wet ingredients. If using, also add mandarin orange zest at this step.
Gradually add the wet mixture to the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in a dense bread.
If using nuts, fold in the chopped walnuts or pecans until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Store leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 437.7 g | 159% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 232.3 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 234 mg | 18% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1541 mg | 33% | |
*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.
