Zucchini bread is a classic, but sometimes it’s fun to give it a refreshing twist. This Orange Zucchini Bread is bursting with citrus flavor, balancing the subtle sweetness of zucchini with the bright, zesty notes of fresh orange. The bread bakes up tender and moist, while the orange glaze drizzled on top adds just the right amount of sweetness and shine.

It’s the kind of recipe that feels elegant but approachable—perfect for brunch, tea time, or as a special treat to share with family and friends. With its golden crumb, citrus aroma, and delicate glaze, this loaf stands out from traditional zucchini bread and adds a touch of sunshine to your baking.

Why You’ll Love This Recipe

Bright & Fresh Flavor: The zest and juice of fresh orange infuse both the bread and the glaze.
Moist & Tender: Zucchini keeps the crumb soft without overpowering the citrus.
Simple Pantry Ingredients: Easy-to-find staples, plus one fresh orange, make this bread both practical and special.
Versatile: Works for breakfast, dessert, or an afternoon snack.
Crowd-Pleasing Glaze: The citrus glaze makes it feel bakery-quality and presentation-ready.

Prep & Cooking Time

Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes

Ingredients

For the Bread

3 large eggs
2 cups sugar
1 cup vegetable or canola oil
1 teaspoon vanilla
Zest and juice of 1 large orange
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon cardamom (optional)
1/4 teaspoon baking soda
2 cups grated zucchini
1 cup chopped nuts (optional, walnuts or pecans work well)

For the Glaze

Zest and juice of 1 large orange
3 tablespoons butter, melted
1 teaspoon vanilla
3 cups powdered sugar

Step-by-Step

Instructions

Prepare the Batter: In a large bowl, whisk together eggs, sugar, oil, vanilla, orange zest, and orange juice until smooth and well blended.
Combine Dry Ingredients: In another large bowl, whisk flour, salt, cardamom (if using), and baking soda until evenly distributed.
Mix Ingredients: Gradually pour the wet mixture into the dry ingredients, add the grated zucchini, and stir gently until just combined. Avoid overmixing to keep the bread light and tender.
Add Nuts (Optional): If desired, fold in about 1 cup of chopped walnuts or pecans.
Prepare Loaf Pans: Line two 8×4-inch loaf pans with parchment or foil, leaving some overhang on the sides. Lightly coat with non-stick spray.
Fill Pans: Divide the batter evenly between the prepared pans, smoothing the tops.
Bake: Bake in a 350°F oven for 50–60 minutes, or until the loaves are golden brown and a toothpick inserted in the center comes out clean.
Cool: Place the pans on a wire rack and let cool for 15–20 minutes. Don’t leave the bread in the pans too long, or it may stick.
Remove from Pans: Run a knife along any edges that cling to the pan. Use the parchment overhang to lift the loaves out. Let them cool completely.
Prepare Glaze: In a medium bowl, whisk together orange zest, juice, melted butter, vanilla, and powdered sugar until smooth. Adjust the consistency with a little water or extra sugar if needed.
Drizzle Glaze: Once the loaves are fully cooled, drizzle glaze over the top. Let it set slightly before slicing and serving.

How to Serve

Breakfast Slice: Pair a slice with coffee or tea for a bright start to the day.
Brunch Star: Serve as part of a brunch spread with muffins, scones, and fresh fruit.
Dessert Treat: Enjoy slightly warmed with a scoop of vanilla ice cream.
Tea Time Snack: Perfect alongside a light herbal tea in the afternoon.
Gift Idea: Bake in mini loaf pans, glaze, and wrap in parchment with ribbon for a homemade gift.

Tips & Variations

Cardamom Addition: The optional cardamom gives the bread a warm, slightly floral note that pairs beautifully with citrus.
Nut-Free Option: Skip the nuts for a smoother texture or substitute with dried cranberries for tartness.
Chocolate Twist: Add 1/2 cup mini chocolate chips for a sweet contrast to the orange flavor.
Glaze Variations: For a lighter glaze, reduce the sugar and add a splash of milk. For a thicker glaze, add more powdered sugar.
Zucchini Prep: Don’t peel the zucchini—its skin adds moisture and specks of color. Just grate and squeeze lightly if it’s too watery.
Make Ahead: The flavor deepens after a day, making this bread even better the next morning.
Mini Loaves: Divide batter into mini loaf pans, reduce bake time to 25–30 minutes.
Freezer Friendly: Wrap cooled loaves tightly and freeze for up to 3 months. Add glaze after thawing.
Citrus Swap: Try lemon instead of orange for a tangier variation.

FAQ

Do I have to use cardamom?
No, it’s optional. Cardamom adds a subtle spice that pairs well with citrus, but cinnamon or nutmeg can be substituted.

Can I use bottled orange juice?
Fresh orange juice is recommended for the brightest flavor, but bottled juice can work if fresh oranges aren’t available.

Can I make this bread without the glaze?
Yes, the bread is delicious on its own. The glaze adds sweetness and presentation, but the loaf is flavorful enough without it.

Why do I need parchment or foil in the pans?
It makes removing the loaves easier and prevents sticking, especially with a moist bread like this.

How should I store the bread?
Store glazed bread covered at room temperature for 2–3 days, or refrigerate for up to 1 week. If freezing, glaze after thawing.

Can I reduce the sugar?
You can reduce the sugar in the bread by 1/4 cup without affecting the texture too much. The glaze can also be halved for a lighter finish.

What’s the best way to slice this bread?
Let it cool completely before slicing with a serrated knife. Cutting while warm can cause it to crumble.

Orange Zucchini Bread is proof that zucchini bread doesn’t have to be plain. With its moist crumb, citrus zing, and sweet glaze, it’s a recipe that feels both comforting and refreshing. Whether served for breakfast, gifted to friends, or enjoyed as a dessert, it’s guaranteed to brighten your table.