Go Back

Orange Zucchini Bread

Orange zucchini bread that bakes up a golden, tender crumb with bright citrus flavor and a simple orange glaze. This orange zucchini loaf is a quick bread with grated zucchini folded in, then finished with a sweet drizzle.
Print Recipe Pin Recipe
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: 260
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
  • 1 orange zest of 2 oranges
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
  • 1 cup powdered sugar
  • 2 tbsp fresh orange juice
  • 1 tsp orange zest

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep and mix the batter
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly after baking.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together to evenly distribute the leaveners.
  3. Beat granulated sugar, eggs, vegetable oil, fresh orange juice, orange zest, sour cream, and vanilla extract until smooth and fully combined, with no streaks visible.
  4. Stir in the grated squeezed zucchini so it disperses throughout the batter.
  5. Fold the dry ingredients into the wet ingredients just until combined, then stop mixing as soon as you don’t see dry flour.
Bake and glaze
  1. Pour the batter into the prepared loaf pan, then bake for 50–58 minutes at 350°F until the top is golden and a toothpick comes out clean.
  2. Cool the loaf for 15 minutes before glazing so the icing sets properly without running off.
  3. Whisk powdered sugar, fresh orange juice, and orange zest until smooth, then drizzle generously over the warm loaf for a glossy orange finish.

Notes

For the best crumb, squeeze grated zucchini very dry so the loaf bakes with a tender, non-gummy center. Store airtight at room temperature for up to 2 days or refrigerate up to 5 days; freeze slices for up to 2 months (glaze after thawing for a cleaner set). For a dairy-light swap, use plain Greek yogurt instead of sour cream for similar tang and moisture.