Orange Zucchini Bread
This Orange Zucchini Bread recipe is a delicious citrusy twist on classic zucchini bread made with oil not butter. A perfect one-bowl bake with summer zucchini that’s a perfect balance of sweet and savory with a hint of orange and warm spices.
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Servings: 8 slices
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
- In a large mixing bowl, mix together the 1 cup of granulated sugar and 1 tablespoon orange zest with your fingers until fragrant.
- Preheat your oven to 350F. Prep a loaf pan by spraying with non-stick spray and lining with parchment paper.
- To the zesty sugar, add 2 eggs, ½ cup orange juice, ½ cup canola oil, and vanilla extract. Whisk until combined.
- Add the grated zucchini to the bowl and fold in until combined.
- Gently pour the 2 cups flour, 2 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon cardamom, and ½ teaspoon kosher salt on top of the wet ingredients. Mix just the dry ingredients together gently, and then fully combine with the wet ingredients.
- Pour into the prepared loaf pan and bake at 350F for 50-60 minutes until a toothpick or knife poked into the center comes out clean or with a few crumbs.
- Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Nutrition Estimate
Calories: 364kcal | Carbohydrates: 52g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 272mg | Potassium: 148mg | Fiber: 1g | Sugar: 27g | Vitamin A: 149IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 2mg