Orange Zucchini Bread with Orange Glaze Recipe

Introduction

This Orange Zucchini Bread combines moist, tender crumb with a bright citrus flavor that’s perfect for any time of day. Enhanced by a luscious orange glaze, it’s a delightful twist on classic zucchini bread that your family and friends will love.

Ingredients

• 3 large eggs
• 2 cups sugar
• 1 cup vegetable or canola oil
• 1 tsp. vanilla
• Zest and juice of 1 large orange
• 3 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. cardamom (optional)
• 1/4 tsp. baking soda
• 2 cups grated zucchini
• Zest and juice of 1 large orange (for glaze)
• 3 tbsp. butter, melted (for glaze)
• 1 tsp. vanilla (for glaze)
• 3 cups powdered sugar (for glaze)

Instructions

1. Step 1: In a large bowl, whisk together the eggs, sugar, oil, vanilla, and the zest and juice of one orange until combined.
2. Step 2: In a separate large bowl, whisk together the flour, salt, cardamom (if using), and baking soda.
3. Step 3: Add the wet ingredients to the dry ingredients along with the grated zucchini. Stir gently until just combined, being careful not to overmix.
4. Step 4: If desired, fold in about 1 cup of chopped nuts for added texture.
5. Step 5: Line two loaf pans with foil or parchment paper, leaving edges hanging over the sides to prevent sticking. Spray lightly with non-stick spray.
6. Step 6: Divide the batter evenly between the prepared pans.
7. Step 7: Bake at 350°F (175°C) for 50 to 60 minutes, or until the tops and edges turn golden and a toothpick inserted near the center comes out clean.
8. Step 8: Cool the pans on a wire rack for 15 to 20 minutes. Avoid cooling the bread in the pan, as it tends to stick.
9. Step 9: Run a knife around the edges to loosen any stuck spots, then lift the loaves out using the foil or parchment paper. Let cool completely before glazing.
10. Step 10: To make the glaze, whisk together the orange zest and juice, melted butter, vanilla, and powdered sugar in a medium bowl until smooth.
11. Step 11: Adjust glaze consistency by adding a little water if too thick or more powdered sugar if too thin—you want it pourable but not runny.
12. Step 12: Drizzle the glaze evenly over the cooled loaves, then slice and serve.

Tips & Variations

• For extra moisture and a subtle twist, substitute half the oil with unsweetened applesauce.
• Add 1 cup of chopped walnuts or pecans for crunch.
• To make the bread dairy-free, use coconut oil instead of butter in the glaze and vegetable oil in the bread.
• Use parchment paper rather than foil for easier removal and no metallic aftertaste.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months; thaw at room temperature before glazing. Glazed bread is best eaten within a day or two for freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of zucchini?

Yes, yellow summer squash works well as a substitute and offers a similar texture and moisture content.

Why does the bread sometimes turn out dense?

Overmixing the batter can develop gluten and result in a dense texture. Stir just until the ingredients are combined to keep the bread tender.