Description
This Zucchini Orange Bread is a delightful treat bursting with the fresh flavors of summer. The tender loaf is subtly sweet, with moist zucchini and bright citrus notes in every bite. Enjoy a slice for breakfast, a snack, or even dessert.
Ingredients
1 cup granulated sugar
1 tablespoon orange zest
2 large eggs room temperature
½ cup fresh orange juice
½ cup canola or vegetable oil
1 ½ teaspoon vanilla extract
1 ½ cups grated zucchini
2 cups all purpose flour
2 tsp baking powder
1 tsp cinnamon
½ teaspoon cardamom
½ teaspoon kosher salt
Instructions
1. In a bowl, mix 1 cup sugar and 1 tbsp orange zest until fragrant.
2. Preheat oven to 350F. Prepare a loaf pan with non-stick spray and parchment paper.
3. Add 2 eggs, cup orange juice, cup oil, and vanilla extract to the zesty sugar. Whisk.
4. Fold in the grated zucchini.
5. Gently add 2 cups flour, 2 tsp baking powder, 1 tsp cinnamon, tsp cardamom, and tsp salt. Mix gently, then fully combine with wet ingredients.
6. Pour into the prepared pan and bake at 350F for 50-60 minutes, until a toothpick comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Start checking for doneness around 55 minutes, and adjust the baking time as needed. Every oven is different.
Letting the bread cool in the pan for a few minutes helps it set before transferring it to a wire rack.
Store the cooled bread in an airtight container at room temperature for up to 3 days.
Use a box grater to quickly and easily shred the zucchini.
Don’t skip the loaf pan prep: The flour helps prevent the bread from sticking to the pan.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Bread
- Cuisine: American