Nutritious Orange Zucchini Bread

If you ask me, orange zucchini bread is a perfect match made in baking heaven.

This homestyle quick bread brings together garden-fresh zucchini and bright citrus in a way that makes so much sense. The moisture from the shredded zucchini keeps the bread soft, while orange zest and juice add a sunny pop of flavor.

I fold in chopped walnuts for crunch and a handful of dark chocolate chips because, well, why not? The result is a not-too-sweet bread that works just as well for breakfast as it does for an afternoon snack.

It’s the kind of recipe that makes good use of summer zucchini, and my kids don’t even realize they’re eating vegetables.

What Kind of Zucchini Should I Use?

When it comes to zucchini for baking, medium-sized ones (about 6-8 inches long) are your best bet. The really big ones you might find in your garden late summer tend to be more watery and have larger seeds, which isn’t ideal for bread. After grating your zucchini, you don’t need to squeeze out the moisture – that extra liquid actually helps keep your bread nice and moist. If you’re buying from the store, look for zucchini that feels firm and heavy for its size, with smooth, blemish-free dark green skin. And here’s a handy tip: you can grate and freeze zucchini in measured portions, so you can make this bread even when zucchini isn’t in season.

Options for Substitutions

This zucchini bread recipe is pretty adaptable – here are some helpful swaps if you need them:

• White sugar: You can use brown sugar instead of white (though this will make the bread slightly darker and more moist), or try coconut sugar for a different flavor. To make it less sweet, reduce sugar to 3/4 cup.
• Orange juice and zest: If you’re out of oranges, try using lemon juice and zest instead. For the juice, you can also use apple juice mixed with 1 tablespoon of lemon juice to maintain that citrusy kick.
• Canola/vegetable oil: Feel free to swap in melted coconut oil, melted butter, or applesauce (for a lower-fat version). If using applesauce, the texture will be more dense and cake-like.
• Standard flour: You can use whole wheat flour for up to half of the flour amount. For gluten-free needs, try a 1:1 gluten-free flour blend that contains xanthan gum.
• Cardamom: If you don’t have cardamom, you can skip it or replace it with nutmeg or extra cinnamon. The bread will still taste great!
• Zucchini: Yellow summer squash works just as well as zucchini. Just make sure to squeeze out excess moisture regardless of which you use.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini bread is dealing with excess moisture – make sure to squeeze out as much liquid as possible from your shredded zucchini using a clean kitchen towel or cheesecloth, otherwise your bread might end up gummy in the middle. Another common mistake is overmixing the batter once you’ve added the flour – this develops too much gluten and leads to a tough, dense loaf, so fold the dry ingredients just until they’re combined. When it comes to the orange zest, avoid the white pith beneath the orange peel as it can make your bread taste bitter; instead, use only the bright orange outer layer for the best citrus flavor. For perfect results, check your bread about 10 minutes before the recommended baking time since every oven is different, and remember that the loaf will continue cooking slightly as it cools in the pan.

What to Serve With Orange Zucchini Bread?

This sweet and citrusy quick bread makes a perfect breakfast or afternoon snack! Spread a slice with some softened butter, cream cheese, or orange marmalade for extra flavor – each option brings something special to the table. For breakfast, pair it with a hot cup of coffee or tea and some fresh fruit like berries or sliced peaches. If you’re serving this as an afternoon treat, try it alongside a glass of cold milk or a scoop of vanilla ice cream for a more dessert-like experience.

Storage Instructions

Keep Fresh: This orange zucchini bread stays moist and tasty when wrapped well in plastic wrap or stored in an airtight container at room temperature for up to 3 days. If you live in a warm climate, pop it in the fridge where it’ll keep fresh for up to a week.

Freeze: Want to save some for later? Let the bread cool completely, then wrap it tightly in plastic wrap and aluminum foil. You can freeze the whole loaf or individual slices for up to 3 months. Having single slices ready to go is perfect for quick breakfasts or snacks!

Thaw & Enjoy: When you’re ready to enjoy your frozen bread, just transfer it to the counter and let it thaw at room temperature for about 2-3 hours. If you want it slightly warm, give it a quick 10-second zap in the microwave or toast it lightly. The orange and zucchini flavors will taste just as good as day one!

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	75-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 15-20 g
• Fat: 50-60 g
• Carbohydrates: 180-200 g

Ingredients

• 1 cup white sugar
• 1 tablespoon grated orange peel
• 2 large eggs (at room temperature)
• 1/2 cup freshly squeezed orange juice
• 1/2 cup canola or vegetable oil
• 1 1/2 teaspoons vanilla flavoring
• 1 1/2 cups shredded zucchini
• 2 cups standard flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon coarse salt

Step 1: Prepare the Zesty Sugar

In a large mixing bowl, combine 1 cup of granulated sugar with 1 tablespoon of orange zest.

Use your fingers to mix them together until fragrant, allowing the oils from the zest to infuse into the sugar.

Step 2: Prepare Your Baking Pan and Oven

Preheat your oven to 350°F (175°C).

Prepare a loaf pan by spraying it with non-stick spray and lining it with parchment paper, ensuring the ends extend over the sides for easy removal later.

Step 3: Combine Wet Ingredients

To the zesty sugar mixture, add 2 eggs, ½ cup of orange juice, ½ cup of canola oil, and a splash of vanilla extract.

Whisk these ingredients together until well combined.

Step 4: Incorporate the Zucchini

Add the grated zucchini into the bowl and gently fold it into the wet ingredients until it is fully integrated.

Step 5: Mix Dry and Wet Ingredients

Gently pour 2 cups of flour, 2 teaspoons of baking powder, 1 teaspoon of cinnamon, ½ teaspoon of cardamom, and ½ teaspoon of kosher salt on top of the wet ingredients.

Lightly mix just the dry ingredients, and then fold everything together until fully combined.

Be careful not to overmix.

Step 6: Bake the Zucchini Bread

Pour the batter into the prepared loaf pan, smoothing out the top.

Bake in the preheated oven at 350°F (175°C) for 50-60 minutes.

The bread is ready when a toothpick or knife inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Cool and Serve

Let the zucchini bread cool in the pan for 10 minutes, then use the parchment paper to lift it out and transfer it to a wire rack to cool completely.

Slice and enjoy once cooled!