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
- 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
- 1/4 cup freshly squeezed orange juice
- 3/4 cup confectioners’ sugar
- coarsely grated orange zest for garnish
- 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.
- Stir together orange juice and confectioners’ sugar until there are no lumps.
- Drizzle over the bread and sprinkle with orange zest.