This orange zucchini bread recipe is something I know I have had going on in my head for at least a year, but just now got around to making it happen. I wanted to do something a little different with zucchini without going all the way to chocolate, and this was perfect. It really was delicious and was perfect this past weekend. It has been gloomy here for days, and the sunny orange taste was just wonderful! I made about twice as much glaze as I used, so I am cutting that in half here. It would also be good without the glaze, but I really enjoyed it, so I think you will too.
I recently bought a new loaf pan because I couldn’t find my old one. I know, how could I lose a pan? The new one looks like it is a bit smaller than the old one, and it did not quite hold all the batter. So, fill your loaf pan to 2/3 to 3/4 of the way full, and if you have extra, make muffins. I also grated my orange zest pretty fine to go in the bread, but coarsely to go on top.
Orange Zucchini Bread
Prep
Cook
Total
Ingredients
Bread
- 1 3/4 cups unbleached all-purpose flour
- 1 1/2 cups sugar
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup non-fat plain Greek yogurt
- 1/4 cup unsweetened applesauce
- 1 Tbsp. canola oil
- 3 large eggs, beaten
- 2 cups zucchini, peeled and finely grated
- 1 Tbsp. grated orange zest
Glaze
- 1/4 cup freshly squeezed orange juice
- 3/4 cup confectioners’ sugar
- coarsely grated orange zest for garnish
Instructions
- Pre-heat oven to 350 degrees.
- Grease and flour a loaf pan.
- Whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
- Add yogurt, applesauce, oil, and eggs. Whisk until just combined.
- Stir in zucchini and orange zest.
- Pour into prepared loaf pan until it is about 3/4 of the way full.
- Bake for approximately 30-35 minutes or until a pick inserted in the center come out clean. Just want to add a disclaimer here. Some people have said this took longer to bake, so I might have written it down wrong when I wrote the recipe. I will check it next time I bake it, but make sure the pick inserted in the center comes out clean.
- Allow to cool 10 minutes in the pan and then turn out onto a wire rack to finish cooling. If your bread is domed, make sure to set it back on its bottom so that it doesn’t crack.
Glaze
- Stir together orange juice and confectioners’ sugar until there are no lumps.
- Drizzle over the bread and sprinkle with orange zest.
Yum. this looks so good. I make a chocolate zucchini bread often. My neighbor gave me that recipe and I am going to share this one with her. Thanks.
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Thank you!
Michelle, this really does look SO good! Applesauce, greek yogurt…love to bake with those. I like the combo of orange and zucchini- great call! 🙂
Love, Joy
Yesterfood
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Thank you!
This sounds delicious and healthy!!
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Mine turned out like a brick of green Jello
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I am sorry that happened. Mine was moist and fluffy and barely green, so I wonder if you did something differently than I did. Did you peel your zucchini? I have no idea if not peeling it would change the texture, but it is the only thing I can think of that would make it bright green.
I’m trying the recipe right now. It looks delish. However, I was wondering if the bake time was correct? I didn’t see a loaf pan size. In my experience, if it’s a regular 9×5 inch loaf pan (which is what the image looks to be), there is no way it could be 30-35 mins cooking time could it? 50-60 mins minimum is what I’m thinking. 20-30 mins would be the very small loaf pans and the medium loaf pans would take around 45mins. (I bake a lot of breads ~grin~). Could you clarify?
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I bought a new pan when I made this because my old one seems to have disappeared. It seemed to be a bit smaller than the old one, but not having the old one, I couldn’t check them side by side. I just went and measured it and the opening at the top is 8 1/2″ x 4 1/2″. If you look at the second paragraph, I discussed this a bit because I had a small amount of batter left over, and I was basing this recipe on another that fit in the old pan. I do think it took mine right at 35 minutes. That being said, I could have written it down wrong, so if you make it, and it takes longer, please let me know.
I made this last night with a few alterations (added chia seeds and some flax meal to the recipe for added protein and fiber!). In a standard loaf pan, it took about 55 minutes @ 350 degrees to cook. I also topped the loaf with decorative white sugar rather than the glaze. The kids and hubby enjoyed for breakfast this morning and loved it! Thank you for the recipe!
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Yum. I love the idea of adding chia seeds and flax meal. I will have to try that next time.
I’m baking it right now…so far the 35 minutes is not enough…will let you know when it’s done…smells incredible =)
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Almost an hour to cook and I am using the disposable loaf 8×4″ pans…cooling right now =)
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Thanks for letting me know!