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Orange Zucchini Bread

This delightful Orange Zucchini Bread combines the bright flavors of orange with moist zucchini, creating a wholesome treat that's perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • ½ cup honey substitute with maple syrup for a vegan option
  • ½ cup olive oil or melted coconut oil
  • 2 large eggs Use room temperature for better texture
  • zest of 1 orange
  • ¼ cup freshly squeezed orange juice
Dry Ingredients
  • 1 cup whole wheat flour Can be substituted with all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon Feel free to add a pinch of nutmeg for extra flavor
Other Ingredients
  • 1 cup grated zucchini Squeeze out excess moisture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the honey, oil, eggs, orange zest, and orange juice until well combined.
  3. In another bowl, mix the whole wheat flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
  5. Gently fold in the grated zucchini.
  6. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the bread cool in the pan for about 10 minutes then transfer it to a wire rack to cool completely.
  9. Slice and serve once cooled, or enjoy it warm!

Notes

To keep the bread fresh, store wrapped at room temperature for up to three days, in the refrigerator for up to a week, or freeze for up to three months. To reheat, microwave slices for about 15 seconds.