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Orange Zucchini Bread

Orange zucchini bread that bakes into a moist, golden loaf with a bright citrus flavor and an orange glaze drizzle. This easy citrus loaf uses grated, squeezed zucchini for tender crumb and a fragrant orange 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
Calories: 340
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
  • orange zest of 2 oranges Zest the oranges before juicing.
  • 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 Dutch oven

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together in a mixing bowl.
  3. Beat granulated sugar, eggs, vegetable oil, fresh orange juice, orange zest, sour cream, and vanilla extract until smooth.
  4. Stir in grated and squeezed dry zucchini.
  5. Fold the dry ingredients into the wet ingredients just until combined; stop mixing when no dry streaks remain.
Bake
  1. Pour the batter into the greased loaf pan and smooth the top.
  2. Bake at 350°F for 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 before glazing.
  2. Whisk powdered sugar, fresh orange juice, and orange zest until smooth.
  3. Drizzle the glaze generously over the warm loaf so it lightly soaks into the top.

Notes

For the best texture, squeeze the grated zucchini very well so the loaf bakes up golden rather than dense. Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days; freeze slices for up to 2 months. For a lighter option, replace the sour cream with plain low-fat Greek yogurt for a similar tang and moisture.