Zucchini Orange Bread
Zucchini Orange Bread is a moist, tender loaf that combines the subtle earthiness of zucchini with the bright, refreshing citrus flavor of orange. This delightful quick bread is not only delicious but also a great way to sneak in extra vegetables. It’s perfect for breakfast, a snack, or even as a light dessert. The unique pairing of zucchini and orange brings a burst of freshness and natural sweetness to every slice.
Equipment
- 1 loaf pan (9x5 inches)
- 1 Mixing Bowl (Large)
- 1 small bowl for dry ingredients
- 1 Whisk
- 1 Grater (for shredding zucchini)
- 1 spoon or spatula (for folding ingredients)
Ingredients
- 1 ½ cups 180g All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ¼ tsp Salt
- 2 large Eggs
- ½ cup 100g White sugar
- ¼ cup 50g Brown sugar
- ½ cup 120ml Olive oil or melted butter
- 1 tsp Vanilla extract
- 1 medium Orange zest and juice
- 1 ½ cups 180g Shredded zucchini (drained)
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Prepare the Zucchini and Orange: Shred the zucchini finely and squeeze out excess moisture. Zest and juice the orange, setting both aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Prepare Wet Ingredients: In a large bowl, whisk together the eggs, white sugar, brown sugar, olive oil (or butter), vanilla extract, orange zest, and orange juice.
- Combine the Wet and Dry Ingredients: Slowly add the dry ingredients into the wet ingredients, stirring gently until just combined.
- Fold in the Zucchini: Gently fold in the shredded zucchini, ensuring it's evenly distributed throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- Moisture Level: Be sure to drain the zucchini well to avoid excess moisture in the bread.
- Add-ins: You can add nuts (walnuts or pecans) or chocolate chips for extra flavor and texture.
- Storage: Store leftover bread in an airtight container at room temperature for up to 3 days. It can also be refrigerated for longer freshness or frozen for up to 3 months.
- Substitutions: For a lighter version, you can substitute olive oil with applesauce or yogurt. Whole wheat flour can be used in place of all-purpose flour for a heartier bread.