Best Moist Orange Zucchini Bread

The aroma of freshly baked bread filled my kitchen, wrapping me in a warm embrace. This Best Moist Orange Zucchini Bread combines the delightful flavors of citrus and the subtle sweetness of zucchini, taking just over an hour from start to finish. Thanks to the moisture from the zucchini and the oil, this bread remains tender and flavorful, making it a crowd-pleaser every time.

This recipe is perfect for anyone looking to enjoy a unique twist on traditional bread or those who need to use up an abundance of zucchini. It’s ideal for brunches, afternoon snacks, or even as a delightful dessert. You can prepare it ahead of time and store it in the refrigerator for several days, or freeze it for future cravings.

Why You’ll Love This Recipe

• With fresh zucchini, this bread is incredibly moist and fluffy.
• The vibrant orange flavor adds a refreshing twist to a classic recipe.
• It comes together quickly, perfect for busy bakers.
• A great way to sneak some veggies into a sweet treat.

What You’ll Need

Gather the following ingredients before you start baking:

For the Bread

• 3 cups flour
• 2 cups sugar
• 3/4 cup cooking oil
• 4 oz fresh orange juice (or 4 tsp orange extract)
• 3 cups minced fresh zucchini, drained of juice (2-3 small zucchini)
• 3 eggs

For the Flavor

• 1 tbsp zest of one orange (I used a Navel orange)
• 1 tbsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Use a cheese grater if a food processor isn’t available.

Substitutions & Swaps

• Replace cooking oil with melted coconut oil.
• Substitute orange juice with lemon juice for a different flavor.
• Use whole wheat flour for a denser texture.
• Replace sugar with honey or maple syrup for a natural sweetener.

How to Make It

Create this moist bread in just a few easy steps.

Preheat

Preheat your oven to 350°F, ensuring the rack is positioned in the middle.

Prepare Zucchini

Rinse and cut zucchini (skin on and with seeds) into quarters and put in a food processor. Turn on for 30 seconds or so until the zucchini is minced. You may use a cheese grater but will take much longer by hand.

Mix Dry Ingredients

In a large bowl, add flour, baking powder, baking soda, cinnamon, cloves, and salt. Set aside.

Mix Wet Ingredients

In a separate large mixing bowl, add sugar, oil, orange zest, orange juice, and eggs. Mix until combined.

Combine Mixtures

Add the flour mixture one cup at a time, mixing on low speed. Stir in the minced fresh zucchini and scrape the sides and bottom of the bowl to ensure everything is combined.

Prepare to Bake

Grease two loaf pans (8"x 4"x 3") with cooking spray. Pour half of the batter into each loaf pan.

Bake

Bake at 350°F for 50-60 minutes. Test by inserting a toothpick in the middle of the loaf; if it comes out clean, it is done. Let rest for 30 minutes before cutting.

How to Store It

Fridge: store for up to 5 days in an airtight container.
Freezer: yes, can be frozen for up to 6 months if wrapped properly.
Reheat: microwave for 10-15 seconds or warm in the oven at 350°F for about 10 minutes.

Tips for Best Results

• Be sure to drain the zucchini well to prevent excess moisture.
• Allow the bread to cool completely before wrapping to avoid sogginess.
• Don’t skip the orange zest; it enhances the flavor beautifully.
• For added texture, fold in nuts or chocolate chips.

Serving Suggestions

• Serve warm with a dab of butter for extra richness.
• Pair with a cup of tea or coffee for a delicious afternoon treat.
• Consider slicing it for breakfast alongside yogurt or fresh fruit.