Glazed Orange Zucchini Bread
User Reviews
4.7
Glazed Orange Zucchini Bread
Description
Glazed Orange Zucchini Bread features the zest of fresh orange and grated zucchini mixed into a batter that includes coconut oil and applesauce, which together provide moisture and tender texture. The flour, baking soda, and baking powder give structure while the optional coconut adds an extra dimension of texture. After baking until golden and set, the bread is topped with a thin glaze made from orange juice, melted coconut oil (or butter), and powdered sugar, which adds a gentle citrus sweetness and a slight sheen.
The bread bakes in two small loaf pans, resulting in loaves with a modest height. The texture is soft and moist with a delicate crumb that holds its shape well. The orange glaze imparts a fresh finishing note that complements the zucchini's mild flavor, making this bread a pleasant accompaniment to coffee or tea, or a simple snack.
You can experiment with different flours including all-purpose or white wheat, and substitute butter or another neutral oil in place of coconut oil. The glaze thickness and sweetness are adjustable by adding more powdered sugar. Baking in larger loaf pans or mini pans can change loaf height and shape depending on your preferences.
Ingredients
Bread:
- orange about 2 teaspoons, zest of 1
- 1 ¼ cups granulated sugar
- 3 egg large
- ½ cup coconut oil see note for substitutions, melted
- ½ cup applesauce unsweetened
- 1 tablespoon vanilla extract
- 2 cups zucchini shredded, lightly packed
- 3 cups all-purpose flour or white wheat flour or a combination
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup coconut optional
Glaze:
- 1 tablespoon coconut oil or butter
- ¼ cup orange juice freshly squeezed
- 1 cup powdered sugar plus more to taste
Instructions
- Preheat the oven to 350 degrees F. Lightly grease two 8 1/2-inch by 4 1/2-inch pans and line the bottoms with parchment (optional but helps the bread not stick as much).
- In a large bowl, rub the orange zest into the sugar with your fingers until it is fragrant and combined. Add the eggs, coconut oil, applesauce and vanilla and stir until combined. Stir in the zucchini. Add the flour, salt, soda, baking powder and coconut, if using, and mix until just combined.
- Pour the batter evenly into the prepared pans and bake for 40-50 minutes. Let the bread cool in the pans for 10 minutes. While it cools, make the glaze by combining the coconut oil or butter and orange juice and heating on the stovetop or in the microwave until the coconut oil/butter is melted (don't overheat the mixture). Whisk in the powdered sugar, adding more if you want the glaze sweeter and thicker.
- Spoon the glaze over the warm loaves and let the bread rest for 5-10 minutes in the pan before turning out onto wire racks to cool completely.
Notes
- You can substitute melted butter or a neutral oil like canola for the coconut oil if preferred.
- Applesauce is used to reduce the oil amount; if omitted, increase oil to 1 cup total.
- Using a mix of all-purpose and white wheat flour offers a preferred texture, though all-purpose alone works.
- The orange glaze can be made sweeter or thicker by adding more powdered sugar.
- Two 8 1/2 x 4 1/2 inch loaf pans produce modest-sized loaves; larger or mini pans can be used to change loaf height.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Slices (2 loaves of bread)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Slice | |
| Calories | 238kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 25mg | 8% |
| Sodium | 194mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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