Zucchini Orange Bread
Brighten up your baking routine with this irresistible Zucchini Orange Bread! This moist and flavorful loaf combines the subtle sweetness of grated zucchini with a burst of citrus thanks to fresh orange juice and zest. Lightly spiced with cinnamon and featuring crunchy walnuts or pecans and chewy dried cranberries (optional but delightful), this easy-to-make bread is perfect for breakfast, brunch, or a midday snack. With only 15 minutes of prep time, it bakes to golden perfection in under an hour. Enjoy it plain or slathered with butter or cream cheese for a zesty treat that’s as wholesome as it is delicious.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1.5 cups zucchini, grated and squeezed of excess moisture
- 0.25 cup fresh orange juice
- 1 tablespoon orange zest
- 2 pieces large eggs
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts or pecans (optional)
- 0.5 cup raisins or dried cranberries (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate medium bowl, combine the grated zucchini, orange juice, orange zest, eggs, vegetable oil, and vanilla extract. Stir until the wet ingredients are well mixed.
Gradually fold the wet mixture into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can result in a dense bread.
If using, gently fold in the chopped nuts and dried fruit to distribute them evenly throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts browning too quickly, loosely cover it with aluminum foil during the last 10 minutes of baking.
Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve. Enjoy on its own or with a smear of butter or cream cheese for added indulgence!
Nutrition Facts
Calories |
3429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 480.2 g | 175% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 274.5 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 271 mg | 21% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2410 mg | 51% | |
*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.
