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Orange Zucchini Bread

Orange zucchini bread with a bright citrus crumb and an orange glaze drizzle. Grated zucchini stays moist while the loaf bakes up golden and slices clean for an easy citrus loaf.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Orange zucchini 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
  • 2 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

Method
 

Bake the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together until the dry mix looks evenly speckled.
  3. Beat granulated sugar, eggs, vegetable oil, fresh orange juice, zest, sour cream, and vanilla extract until smooth and glossy.
  4. Stir in the grated squeezed zucchini so the batter becomes thick and evenly green-speckled.
  5. Fold the dry ingredients into the wet mixture just until combined, stopping when no dry streaks remain.
  6. Pour the batter into the greased pan and tap once to level the top.
  7. 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 to set the crumb but keep it warm enough for glaze to sink in.
  2. Whisk powdered sugar, fresh orange juice, and orange zest until smooth, then drizzle generously over the warm loaf so it forms thin streaks.

Notes

Pro tip: squeeze the grated zucchini very well to avoid a wet center. Store leftovers in an airtight container in the fridge for up to 4 days; freeze slices wrapped tightly for up to 2 months (thaw overnight in the fridge). For a dairy-light swap, use plain Greek yogurt instead of sour cream for similar moisture and tang.