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Orange Glazed Zucchini Bread
Orange Glazed Zucchini Bread ~ a soft, moist zucchini packed bread with a surprise sweet glaze made with fresh squeezed orange juice. Make room at the front of your recipe file for this one, it's a year round favorite!
Prep Time
15 mins
Cook Time
15 mins
Servings: 10 servings
Course:
Dessert , Brunch
Cuisine:
American
Ingredients
- 3/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- about 1 and 2/3 cups freshly grated zucchini lightly packed. This was 8 ounces, or 228 grams, weighed after grating
- 1/2 cup chopped walnuts
glaze
- 1 and 1/4 cup of powdered sugar
- fresh squeezed orange juice 3-4 Tbsp
Instructions
- Preheat oven to 350F and spray and line a 9x5 loaf pan with a sheet of parchment.
- Whisk the sugar and oil together in a mixing bowl. Whisk in the eggs, extract, and cinnamon.
- Whisk together the flour, baking soda, baking powder, and salt and then add to the liquid ingredients, folding into mix thoroughly.
- When the flour is almost completely mixed in, fold in the zucchini and walnuts. Mix just until everything is combined.
- Turn the batter into the prepared pan and smooth out evenly. Bake for 45-50 minutes, just until risen, golden, and a toothpick inserted near the center comes out without wet batter clinging to it. (Moist crumbs are fine.)
- Cool the bread on a rack for 10 minutes, then remove from the pan and continue cooling on the rack until completely cool before glazing. To speed up the cooling process you can put the bread in the refrigerator.
- To make the glaze do not add all the orange juice to the sugar at once, add a tablespoon at a time, stirring between each addition until you get a thick glaze. It should be thick enough that most of it stays on the top of the cake when you spread it on. Some dripping is fine.
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