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Orange Zucchini Bread

Orange zucchini bread is a bright citrus quick loaf baked until golden and tender, then finished with a glossy orange glaze. Grated zucchini adds moisture while fresh orange juice and zest keep the flavor fragrant and balanced.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.25 cup fresh orange juice
  • 2 oranges (zest) Zest for the loaf.
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup zucchini (grated, squeezed dry)
Orange Glaze
  • 1 cup powdered sugar
  • 2 tbsp fresh orange juice For the glaze.
  • 1 tsp orange zest For the glaze.

Equipment

  • 1 sheet pan
  • 1 sheet pan

Method
 

Bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk together flour, baking soda, baking powder, and salt until evenly combined.
  3. Beat granulated sugar, eggs, vegetable oil, orange juice, orange zest, sour cream, and vanilla until smooth and glossy.
  4. Stir in the grated, squeezed-dry zucchini so the batter looks evenly speckled.
  5. Fold the dry ingredients into the wet ingredients just until no dry streaks remain.
  6. Pour the batter into the prepared pan and bake 50–58 minutes, until a toothpick comes out clean and the top is golden.
Cool and glaze
  1. Cool the loaf for 15 minutes in the pan, until it releases easily and the surface is warm (not hot).
  2. Whisk powdered sugar, orange juice, and orange zest until smooth.
  3. Drizzle the orange glaze generously over the warm loaf so it streaks and sets.

Notes

For the best texture, squeeze the grated zucchini very well so the crumb stays tender (not gummy). Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze the unfrosted loaf up to 2 months and glaze after thawing. For a dairy-light option, use plain low-fat Greek yogurt in place of sour cream.