Description
A delicious twist on traditional zucchini bread, infused with fresh orange juice and zest for a refreshing flavor.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil
- ¼ cup fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1½ cups finely shredded zucchini, excess moisture lightly squeezed out
- ½ cup chopped walnuts or pecans, optional
Instructions
- Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk eggs, sugar, oil, orange juice, orange zest, and vanilla until smooth.
- Stir the shredded zucchini into the wet mixture.
- Gradually add the dry ingredients and stir just until combined. Fold in the nuts if using. Avoid overmixing.
- Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 15 minutes, then transfer to a wire rack and cool completely.
- Whisk powdered sugar, orange juice, and orange zest until smooth for the glaze.
- Drizzle the glaze over the completely cooled bread. Let the glaze set for a few minutes before slicing.
Notes
- Ensure to squeeze out excess moisture from the zucchini for the best texture.
- Feel free to substitute walnuts with pecans or omit them entirely.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg