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Orange Zucchini Bread

Orange zucchini bread that bakes into a golden, tender loaf with a bright citrus flavor. Finished with a simple orange glaze for a sweet, glossy drizzle over the golden crumb.
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Prep Time 15 minutes
Cook Time 55 minutes
cooling 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.25 cup fresh orange juice
  • 2 oranges zest (reserve zest for glaze too)
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
  • 1 cup powdered sugar orange glaze base
  • 2 tbsp fresh orange juice for glaze
  • 1 tsp orange zest for glaze

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and dry mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, then set it aside while you mix.
  2. Whisk all-purpose flour, baking soda, baking powder, and salt together in a large bowl until evenly combined.
Mix batter
  1. Beat granulated sugar, eggs, vegetable oil, fresh orange juice, orange zest, sour cream, and vanilla extract until smooth.
  2. Stir in grated, squeezed-dry zucchini until the batter looks evenly distributed.
  3. Fold the dry ingredients into the wet ingredients just until no dry streaks remain, then stop mixing.
Bake and glaze
  1. Pour the batter into the prepared loaf pan and bake for 50–58 minutes at 350°F until a toothpick comes out clean and the top is golden.
  2. Cool the loaf for 15 minutes, then whisk powdered sugar, fresh orange juice, and orange zest until smooth.
  3. Drizzle the orange glaze generously over the warm loaf, and let it set briefly before slicing.

Notes

Pro tip: squeeze the grated zucchini very dry so the loaf bakes up with a tender, not gummy crumb. Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days; freeze slices for up to 2 months. For a lighter option, swap sour cream with plain Greek yogurt for a similar tang and moisture.