Easy Orange Zucchini Bread with Orange Icing

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Zucchini orange bread is the kind of recipe that earns a permanent spot in your summer rotation. It’s practical, comforting, and flexible. The kind of loaf that disappears one slice at a time until you’re left with crumbs and the quiet thought that you should probably make another with the zucchini that tripled its size overnight.

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A Simple Way to Use Garden Abundance

Every summer, zucchini has a way of multiplying quietly, like it’s plotting something while you sleep. One day the vines look polite. The next, you’re harvesting armfuls and leaving baskets on neighbors’ porches.

This zucchini orange bread is one of my favorite ways to put those extras to good use. It’s moist and tender from the zucchini, lightly sweet, and lifted with fresh orange zest and juice. Not overly citrusy, not overly sweet. Just a balanced, cozy loaf that feels right with morning coffee or tea It’s also perfect as a thick slice in the afternoon.

It’s also a great “gateway” zucchini recipe for people who swear they don’t like vegetables in baked goods. Once they try it, they’re mind will be blown.

Why Zucchini Works So Well in Quick Bread

Zucchini is mostly water, which makes it perfect for baking. When grated and folded into batter, it melts right in, adding moisture without a strong flavor. You don’t need to peel it, and you don’t need to squeeze out every drop of liquid either. A little moisture is what keeps this bread soft for days.

Paired with orange zest and juice, the zucchini fades into the background and lets the citrus shine.

How to Make Orange Zucchini Bread

Ingredients

For the bread:

• zest of 1 orange
• 1/2 c. granulated sugar
• 1/2 c. brown sugar
• 10 Tbsp butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• 3 Tbsp orange juice
• 2 c. zucchini
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 c. flour

For Icing:

• 1/2 c. powdered sugar
• 1 Tbsp orange juice

Equipment

• mixing bowl
• 9×4 bread loaf pan or a muffin tin and cup liners if making into muffins
• spatula
• stand mixer or hand mixer (optional)

How to Make the Batter

Preheat the oven to 350ºF, 180ºC.

Grease a 9×4″ bread loaf pan, lightly flour it and set it aside.

Grate the zucchini and squeeze the water out. You don’t need to get all the water, just give it a good squeeze to remove water so the bread is not too watery.

Zest and juice 1 orange.

Cream the eggs and sugars together with a stand mixer, hand mixer, or a whisk.

Add eggs, one at a time and mix well.

Next, add the vanilla, orange juice, zest, and zucchini.

Add all the dry ingredients: cinnamon, salt, baking soda, baking powder, and flour. Mix until just combined. Do not over mix or the bread may not be as soft as it should be.

Bake

Pour the batter into the greased loaf pan.

Bake for about 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Cool the bread for 10 minutes, then turn out of the pan onto a cooking rack to cool completely.

Ice the Orange Zucchini Bread

Mix the powdered sugar and orange juice together in a small bowl. You can adjust the amount of powdered sugar or orange juice depending on the consistency of icing you prefer.

Pour the icing mix over the bread, letting it lightly spill over the sides.

Let it sit for a few minutes to give the icing time to harden a bit, then enjoy this delicious treat!

Tips for the Best Loaf

• Don’t overmix. A few small streaks of flour are better than a tough loaf.
• Use fresh orange zest. This is where most of the orange flavor comes from.
• Let it cool before slicing. The crumb sets as it cools, and the flavor improves after a few hours.
• This bread freezes beautifully. Wrap tightly in plastic wrap and freeze for up to 6 months.

Frequently Asked Questions

Q: Do I need to peel the zucchini first?
A: No. The peel is thin and softens completely as the bread bakes. It also adds extra nutrients and blends right into the loaf.

Q: Should I squeeze the moisture out of the zucchini?
A: Yes, but do not squeeze out all of the water. Zucchini’s natural moisture helps keep the bread tender.

Q: Can I taste the zucchini in this bread?
A: Not really. Zucchini has a mild flavor that disappears into the batter, leaving the orange zest and cinnamon to shine.

Q: Can I make this bread into muffins instead?
A: Yes. Divide the batter into a lined muffin tin and bake at 350°F, 180ºC, for 18–22 minutes, or until a toothpick comes out clean.

Q: Can I use bottled orange juice instead of fresh?
A: Fresh orange juice and zest give the best flavor, but bottled juice will work in a pinch. If using bottled, don’t skip the zest.

Q: What’s the best way to store zucchini orange bread?
A: Wrap it tightly or store it in an airtight container at room temperature for up to 5 days. For longer storage, wrap it in plastic wrap and freeze for up to 6 months.

Q: Does zucchini orange bread freeze well?
A: Very well. Wrap the cooled loaf or individual slices tightly and freeze for up to 6 months. Thaw at room temperature or warm gently.

Q: Can I reduce the sugar?
A: Yes. You can safely reduce the sugar by about 1/4 cup without affecting the texture too much. Keep in mind the bread will be less sweet and slightly more dense.

Q: Can I use whole wheat flour?
A: You can replace up to half of the all-purpose flour with whole wheat flour. Using all whole wheat will create a denser loaf.

Q: How do I know when the bread is fully baked?
A: The top should be brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.