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A moist, flavorful quick bread combining fresh shredded zucchini and zesty orange, perfect for breakfast or gifting.

Ingredients

Scale
  • 2 large Eggs
  • 1 cup Sugar (white or brown)
  • 1/2 cup Vegetable Oil (can substitute canola or melted coconut oil)
  • 1/2 cup Orange Juice (fresh-squeezed recommended)
  • 1 cup Shredded Unpeeled Zucchini (excess liquid squeezed out)
  • 1 1/2 cups All-Purpose Flour (can substitute gluten-free flour blend)
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt (fine sea salt preferred)
  • 1 tbsp Grated Orange Zest (organic preferred)
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/2 cup Chopped Nuts (optional; walnuts or pecans)
  • 1 cup Powdered Sugar (for glaze, sifted)
  • 2 tbsp Orange Juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C); grease and flour loaf pan(s).
  2. Beat eggs in a large bowl until thick and pale, about 2–3 minutes using a whisk.
  3. Gradually add sugar and mix until combined.
  4. Slowly stir in vegetable oil and fresh orange juice.
  5. Squeeze excess moisture from shredded zucchini and fold it into the wet mixture.
  6. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and orange zest.
  7. Gently fold wet ingredients into dry ingredients until just combined; fold in nuts or chocolate chips if using.
  8. Pour batter into prepared loaf pan(s) and smooth the top.
  9. Bake for 45–55 minutes or until a toothpick inserted in the center comes out clean and tops are golden.
  10. Cool loaves in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  11. Mix sifted powdered sugar with orange juice until smooth for the glaze, adjusting consistency as needed.
  12. Drizzle glaze over cooled loaves and let set before slicing.
  13. Store wrapped tightly or in an airtight container; freezes well up to 3 months.

Notes

Squeeze excess moisture from zucchini to avoid soggy bread., Do not overmix batter to keep bread tender and avoid density., Optional to add nuts or chocolate chips for texture and flavor variation., Gluten-free option: substitute all-purpose flour with 1:1 gluten-free blend., Dairy-free option: substitute vegetable oil with melted coconut oil., Can prepare batter up to 24 hours ahead if kept chilled., Bread keeps 3 days at room temperature, up to 1 week refrigerated, and 3 months frozen., Reheat slices by microwaving for 15-20 seconds or toasting.

Nutrition

Find it online: https://cookingcrumbs.com/moist-zucchini-orange-bread-that-will-brighten-your-day/