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Orange Zucchini Bread

Orange zucchini bread is a bright, citrusy quick bread with grated zucchini for a moist golden crumb. Bake a 9x5 loaf, then drizzle orange glaze over the warm top for a sweet, fragrant finish.
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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
Ingredients Equipment Method Notes

Ingredients
  

Orange zucchini bread batter
  • 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
  • Zest of 2 oranges
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
Orange glaze
  • 1 cup powdered sugar
  • 2 tbsp fresh orange juice
  • 1 tsp orange zest

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and mix the batter
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan with nonstick coating or a light oil film, so the loaf releases cleanly.
  2. Whisk together all-purpose flour, baking soda, baking powder, and salt in a mixing bowl until evenly combined.
  3. Beat granulated sugar, eggs, vegetable oil, fresh orange juice, zest of 2 oranges, sour cream, and vanilla extract until smooth and glossy.
  4. Stir in the grated, squeezed-dry zucchini until the batter looks evenly streaked with green.
  5. Fold the dry ingredients into the wet ingredients just until no dry pockets remain, keeping the batter thick.
  6. Pour the batter into the greased loaf pan and smooth the top so it bakes evenly.
Bake and glaze
  1. Bake at 350°F for 50–58 minutes until a toothpick inserted in the center comes out clean and the top is golden.
  2. Cool the loaf in the pan for 15 minutes, then transfer to a rack if desired so the glaze sets without melting.
  3. Whisk powdered sugar, fresh orange juice, and orange zest until smooth, then drizzle generously over the warm loaf for an even citrus finish.

Notes

For best texture, grate the zucchini and squeeze it very dry—excess moisture can make the crumb gummy. Cool time helps the loaf firm up before glazing. Store covered in the fridge up to 4 days (freeze the baked loaf up to 2 months, thaw overnight in the refrigerator). For a lighter option, replace the vegetable oil with an equal amount of unsweetened applesauce for a slightly softer crumb.