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.
Servings 12
Ingredients
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
Instructions
For bread:
- In a large bowl, whisk together eggs, sugar, oil, vanilla, and orange zest and juice.
- In another large bowl, whisk together flour, salt, cardamom, and baking soda.
- Add the wet ingredients to the dry ingredients, along with the zucchini, and stir until just combined. Do not overmix.
- If you'd like to add any nuts, fold in about 1 cup chopped nuts.
- Line two loaf pans with foil or parchment paper, letting the edges hang over the pans. This is a MUST - bread wants to stick to pan. Coat with non-stick spray.
- Divide batter between prepared pans.
- Bake at 350 degrees for 50-60 minutes, or until tops and edges are golden, and a toothpick inserted near the center comes out clean.
- Remove pans to a wire rack to cool for 15-20 minutes. Do not cool in pan -- bread likes to stick.
- Run a knife along any edges that may have seeped and stuck to the pan.
- Remove loaves from pan using the foil or parchment paper edges. Cool completely.
- Meanwhile, prepare glaze.
For glaze:
- In a medium bowl, whisk together all glaze ingredients until smooth.
- 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.
- Drizzle glaze over cooled loaves. Cut and serve.
Notes
Recent reader feedback is that this makes two smaller 8x4 loaves versus 1 extremely large 9x5. Bake at 350 degrees for 50-60 minutes if making two smaller loaves