Looking for the perfect way to sneak veggies into something sweet and cozy? This Orange Zucchini Bread is a dream come true! Moist, zesty, and lightly spiced, it’s the ultimate fusion of citrus brightness and comforting homemade goodness. With every bite, you’ll fall in love with how the flavors mingle—like orange creamsicle meets spice cake. Whether you’re baking for brunch, gifting a loaf, or simply treating yourself, this recipe deserves a permanent spot in your baking rotation.
There’s something magical about the scent of orange and cinnamon filling the house—it’s become a signal in our home that something cozy and delicious is in the oven. My husband, who was skeptical of “vegetable bread,” now claims this is better than banana bread (yes, he said it!). And our little ones? They call it “sunshine cake” and ask for it in their lunchboxes. It started as a quick way to use up some garden zucchini, but now it’s a must-make every season. I still remember the first time I served it warm with the orange glaze—it was devoured before I even had a chance to pour a cup of tea!
🍞 Why This Orange Zucchini Bread Is a Must-Try
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Citrusy Twist on Classic Comfort: Unlike typical zucchini bread, this recipe bursts with fresh orange flavor thanks to both juice and zest.
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Perfectly Moist & Fluffy Texture: The shredded zucchini keeps it unbelievably soft without making it soggy.
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Warm Spices Meet Bright Citrus: Ground cinnamon and cloves add cozy depth to the vibrant citrus notes.
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Two Gorgeous Loaves: One to eat now, one to freeze for later—or to gift!
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Kid & Husband Approved: A veggie-loaded sweet treat the whole family genuinely enjoys.
Ingredients
For the Bread (Makes 2 Loaves):
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4 large eggs
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300g (1.5 cups) granulated sugar
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180ml (¾ cup) vegetable oil
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160ml (⅔ cup) freshly squeezed orange juice
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240g (2 cups) shredded zucchini (unpeeled)
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405g (3¼ cups) all-purpose flour
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6g (1½ tsp) baking powder
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6g (1½ tsp) baking soda
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5g (1 tsp) salt
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Zest from 2 oranges (roughly 2 tsp)
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6g (2½ tsp) ground cinnamon
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1g (½ tsp) ground cloves
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60g (½ cup) chopped walnuts or pecans (optional)
For the Orange Glaze:
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120g (1 cup) powdered sugar
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30–45ml (2–3 tbsp) orange juice (adjust for desired thickness)
Directions
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Preheat & Prep: Heat your oven to 175°C (350°F). Lightly grease and flour two standard loaf pans (8×4-inch or 9×5-inch work well).
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Whisk the Wet Ingredients: In a large bowl, beat the eggs until pale and slightly frothy. Slowly add in the sugar and mix until well combined.
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Add Citrus & Zucchini: Stir in the oil, orange juice, and grated zucchini.
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Combine the Dry Mix: In a separate bowl, sift together the flour, baking powder, baking soda, salt, orange zest, cinnamon, and cloves.
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Mix It All Together: Gradually add the dry ingredients to the wet mixture, stirring just until no dry streaks remain. If you’re using nuts, gently fold them in now.
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Bake to Perfection: Divide the batter between your two prepared pans and bake for 45–55 minutes. Check for doneness with a toothpick—it should come out clean from the center.
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Cool Down: Let the loaves rest in the pans for about 10 minutes, then carefully turn them out onto a wire rack to cool.
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Glaze It Up: While the bread is still warm, whisk the powdered sugar with orange juice to create a silky glaze. Drizzle it generously over each loaf.
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Serve or Store: Allow the glaze to set and the bread to cool completely. Wrap tightly in plastic wrap or store in an airtight container. These loaves freeze beautifully, too!
Notes
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Substitutions: No orange juice? Try lemon juice for a zippier twist. Applesauce can also sub in for part of the oil if you’re aiming for a lower-fat option.
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Zucchini Tips: Don’t peel your zucchini—the skin adds nutrients and color, and it softens completely while baking.
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Nut-Free Version: Simply leave out the nuts if you’re baking for allergies or picky eaters.
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Storage Advice: Wrap tightly and keep at room temperature for up to 3 days, refrigerate for up to a week, or freeze slices individually for a quick treat anytime.
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Flavor Boost: Add a dash of vanilla extract or a pinch of nutmeg for an extra layer of flavor.