If you are having a hard time feeding veggies to your little ones and they love sweet breads or cake, make this Orange Zucchini Bread now. The citrus flavor really comes through, and it is made with applesauce and grated zucchini (but you can’t taste it), so it is super moist, not overly sweet and delicious!
What’s In An Orange Zucchini Bread?
To make this gem of a bread, you will need:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Eggs
- Granulated sugar
- Applesauce
- Vegetable oil
- Orange zest
- Orange juice
- Vanilla extract
- Zucchini
- Raisins
- Powdered sugar
How Can I Make Orange Zucchini Bread?
- Start by preheating the oven to 350 F and spraying a loaf pan with cooking spray. Line the pan with parchment paper (leaving some hanging on the sides).
- Mix the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and nutmeg) in a large bowl.
- Whisk the wet ingredients (eggs, sugar, applesauce, vegetable oil, orange zest, orange juice, and vanilla extract) together in a separate bowl.
- Pour the combined wet ingredients into the bowl with the dry ingredients. Mix until no lumps remain.
- Fold in the grated zucchini and raisins.
- Pour the batter into the loaf pan, smooth it out with a spatula and bake it for one hour or until a toothpick inserted in the middle comes out clean.
- Prepare the orange glaze while the cake is baking. In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until the sugar is completely dissolved.
- Remove the cake from the oven, let it cool slightly (10 mins), remove it from the pan pulling on the sides of the parchment paper, remove the paper and pour the glaze over the warm bread.
- Let cool to room temperature and enjoy!
Why Do I Have To Use Baking Powder And Baking Soda?
Sometimes using baking powder is enough for baked goods to rise, but when you add acidic ingredients to the batter, the alkalinity in baking powder is not enough to make bubbles and help the bread rise. In comes baking soda. Baking soda is pure alkali, which reacts with the acid in the ingredients to produce air bubbles which in turn make the baked product rise.
Orange Zucchini Bread Variations:
- Add chocolate chips
- Shredded carrots are a great addition too
- Chopped nuts are always welcome in a sweet bread
- Dried fruits like cranberries can be used instead of raisins
Other Sweet Bread Recipes For You:
- Deliciously Moist Banana Bread Recipe
- Easy Dutch Apple Bread
- Homemade Cinnamon Swirl Bread
- Moist and Sweet Cornbread
Zucchini Orange Bread
The orange flavor in this sweet bread really comes through, and the shredded zucchini makes it really moist!
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Servings: 10 SLICES
Calories: 297kcal
Ingredients
For the bread:
- 2 cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 large eggs, room temperature
- 1 cup granulated sugar
- ½ cup applesauce
- ⅓ cup vegetable oil
- one orange
- 1 tbsp orange juice
- ½ tsp pure vanilla extract
- 2 cups grated zucchini (do not squeeze out the water)
- ⅓ cup raisins
For the glaze:
- ½ cup powdered sugar
- 2 tbsp orange juice
- 1 tbsp orange zest
Instructions
- Start by preheating the oven to 350 F and spraying a loaf pan with cooking spray. Line the pan with parchment paper (leaving some hanging on the sides).
- Mix the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, and nutmeg) in a large bowl.
- Whisk the wet ingredients (eggs, sugar, applesauce, vegetable oil, orange zest, orange juice, and vanilla extract) together in a separate bowl.
- Pour the combined wet ingredients into the bowl with the dry ingredients. Mix until no lumps remain.
- Fold in the grated zucchini and raisins.
- Pour the batter into the loaf pan, smooth it out with a spatula and bake it for one hour or until a toothpick inserted in the middle comes out clean.
- Prepare the orange glaze while the cake is baking. In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until the sugar is completely dissolved.
- Remove the cake from the oven, let it cool slightly (10 mins), remove it from the pan pulling on the sides of the parchment paper, remove the paper and pour the glaze over the warm bread.
- Let cool to room temperature and enjoy!
Notes
- Don’t squeeze the water out of the zucchini, it will add moisture to the bread.
- I highly recommend using the parchment paper to make removal from the pan easier.
- When zesting the orange, use only the orange outer layer, don’t use the white bitter part.
Nutrition
Calories: 297kcal | Carbohydrates: 51g | Protein: 4g | Fat: 9g
