Orange Zucchini Bread

Make sure you have plenty of this Orange Zucchini Bread on hand when served, requests for more will be forthcoming. It’s so good with a hint of orange in both the bread and glaze.

When you think of zucchini bread, even though you have made it a hundred times and you know exactly what is in it – doesn’t part of you think that it has got to be somewhat healthy because it has veggies in it? I definitely do! But the reality is that is has enough sugar and oil to rival a cake or cookie.

That doesn’t change the fact that I love zucchini bread and that my garden is exploding with zucchini and so I practically have to make it.

Once a long time ago a friend made a chocolate chip orange zucchini bread.

It was to die for. This friend is an excellent cook, but definitely not on the healthy side of things. Since then, I have searched and searched for a recipe and finally came up with this one.



  • 4 eggs
  • 1 1⁄2 cups sugar
  • 3⁄4 cup oil
  • 2⁄3 cup orange juice
  • 2 cups shredded unpeeled zucchini
  • 3 1⁄4 cups all-purpose flour
  • 1 1⁄2teaspoons baking powder
  • 1 1⁄2teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons grated orange rind
  • 2 1⁄2 teaspoons cinnamon
  • 1⁄2 teaspoon clove
  • 1⁄2 cup chopped nuts (optional)


  • 1 cup powdered sugar
  • 2 – 3tablespoons orange juice


Preheat oven to 350°F.
Grease and flour bottoms only of two 8×4 or 9×5 loaf pans.
In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar.
Add oil, orange juice and zucchini.
Stir in remaining bread ingredients; mix well.
Pour batter into prepared pans.
Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean.
Cool 10 minutes.
Remove from pans; cool slightly on a rack.
In a small bowl, blend glaze ingredients; spread over warm loaves.
Cool completely on wire rack.
Wrap tightly and store in the refrigerator.


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