Orange Zucchini Bread with Orange Glaze

A crazy-moist, sticky sweet orange zucchini bread with touches of butter and vanilla, and a fresh orange glaze.

Course Bread
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 12
Author Sarah


For bread:

  • 3 large eggs
  • 2 cups sugar
  • 1 cup vegetable or canola oil
  • 1 tsp. vanilla
  • zest and juice of 1 large orange
  • 3 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. cardamom optional
  • 1/4 tsp. baking soda
  • 2 cups grated zucchini

For glaze:

  • zest and juice of 1 large orange
  • 3 tbsp. butter melted
  • 1 tsp. vanilla
  • 3 cups powdered sugar


For bread:

  1. In a large bowl, whisk together eggs, sugar, oil, vanilla, and orange zest and juice.

  2. In another large bowl, whisk together flour, salt, cardamom, and baking soda.

  3. Add the wet ingredients to the dry ingredients, along with the zucchini, and stir until just combined. Do not overmix.

  4. If you'd like to add any nuts, fold in about 1 cup chopped nuts.

  5. Line a 9x5-inch loaf pan with foil or parchment paper, letting the edges hang over the pan. This is a MUST - bread wants to stick to pan. Coat with non-stick spray. 

  6. Spread batter into prepared pan.

  7. Bake at 325 degrees for 60-70 minutes, or until top and edges are golden, and a toothpick inserted near the center comes out clean.

  8. Remove to a wire rack to cool for 10 minutes.

  9. Run a knife along any edges that may have seeped and stuck to the pan. 

  10. Remove bread from pan completely using the foil or parchment paper edges. Cool completely.

  11. Meanwhile, prepare glaze.

For glaze:

  1. In a medium bowl, whisk together all glaze ingredients until smooth. 

  2. Depending on how juicy your orange was, you may need to add a little water or more powdered sugar! You should be able to drizzle or pour it, but it shouldn't easily run off the bread.

  3. Drizzle glaze over cooled bread. Cut and serve.