Go Back
To make this moist orange zucchini bread, you need some key ingredients. Here’s the list: - 1 cup finely grated zucchini (about 1 small zucchini) - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon sea salt - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup vegetable oil or melted coconut oil - 3 large eggs - 1 tablespoon fresh orange zest (from about 1 medium orange) - 1/4 cup freshly squeezed orange juice - 1 teaspoon pure vanilla extract These ingredients blend well to create a moist, flavorful bread. You can add more flavors if you like. Consider these optional ingredients: - 1/2 cup chopped walnuts or pecans - 1/2 cup raisins or dried cranberries These extras can bring different textures and tastes to your bread. They not only boost flavor but also add a fun crunch. If you need to make adjustments, here are some helpful tips: - Zucchini: You can use yellow squash if you can’t find zucchini. - Flours: Swap all-purpose flour for a gluten-free blend if needed. - Sweeteners: Substitute honey or maple syrup for sugar, but adjust the liquids. - Oils: You can use melted butter instead of oil for a richer taste. These substitutions can help you customize the recipe to fit your needs while keeping it delicious. For the full recipe, check out the details above. First, preheat your oven to 350°F (175°C). Grab a 9x5-inch loaf pan. Grease it lightly with oil or butter. You can also line it with parchment paper. This makes it easy to take out the bread later. In a medium bowl, whisk together the dry ingredients. Combine 1 cup of all-purpose flour, 1/2 cup of whole wheat flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Add 1/2 teaspoon of sea salt, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. Mix until everything blends well. Setting this aside lets the flavors mix. In a large bowl, blend the sugars with oil first. Use 1/2 cup of granulated sugar and 1/2 cup of packed brown sugar. Add 1/2 cup of vegetable oil or melted coconut oil. Whisk this mixture until smooth. Now, crack in 3 large eggs one at a time. Mix well after each egg. Stir in 1 tablespoon of fresh orange zest and 1/4 cup of freshly squeezed orange juice. Add 1 teaspoon of pure vanilla extract. Keep mixing until it feels creamy. Now, add the dry mixture to the wet mixture. Use a spatula or wooden spoon to fold it in gently. You want to mix just until combined—this helps keep the bread moist. Then, fold in 1 cup of finely grated zucchini. If you want, add 1/2 cup of chopped nuts or 1/2 cup of raisins or dried cranberries for extra flavor. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place it in the oven and bake for about 55 to 65 minutes. Check if it’s done by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. Once the bread is baked, take it out of the oven. Let it cool in the pan for about 10 minutes. After that, turn it out onto a wire rack to cool completely. When it’s cool, slice it up. For a special touch, serve the slices on a wooden board. Dust the top with powdered sugar or spread some cream cheese for an extra treat. Enjoy! To make your zucchini bread moist, start with fresh zucchini. Grate it finely. The more moisture it releases, the better. Squeeze out any extra water if it is too wet. Use both all-purpose and whole wheat flour for a nice balance. The mix helps keep it fluffy and moist. Adding oil, like vegetable or coconut, also helps. The right amount of sugar adds sweetness and moisture, too. If your bread turns out dry, it may have baked too long. Always check for doneness with a toothpick. It should come out clean or with a few moist crumbs. Overmixing the batter can also lead to dryness. Mix just until combined. If the bread sinks in the middle, it may not have enough flour or too much liquid. Always follow the measurements closely. Use a good quality loaf pan for even baking. A 9x5-inch pan works best for this recipe. Parchment paper helps with easy removal. A whisk is great for mixing wet ingredients, while a spatula is perfect for folding. Invest in a good oven thermometer to ensure your oven is the right temperature. This can make a big difference in your baking results. You can find more tips and the full recipe in the article. {{image_4}} You can make this moist orange zucchini bread even more exciting. Adding chocolate chips is a great option. They melt and give a rich taste. You can also add spices like ginger or cardamom. These will bring warmth and a unique flavor profile. Another fun twist is to mix in dried fruit like cranberries or cherries. These additions make every bite a surprise! If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Make sure it has xanthan gum for better texture. For a vegan version, replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use a plant-based oil for moisture. You can experiment with different types of flour. Almond flour or oat flour can add a nutty taste. Coconut flour is another option, but use less, as it absorbs more moisture. For sweeteners, try using honey or maple syrup instead of granulated sugar. If you prefer a low-calorie option, use stevia or monk fruit. Just adjust the amount to match your taste. Each change can give your zucchini bread a new twist! For the full recipe, refer to the main article. To keep your moist orange zucchini bread fresh, store it properly. First, let the bread cool completely. This helps avoid sogginess. Then, wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. Store it at room temperature for up to three days. For longer storage, the fridge is a good option. Just remember that chilling may change its texture slightly. Freezing zucchini bread is a great way to enjoy it later. To freeze, slice the bread first. This makes it easy to grab a piece whenever you want. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer-safe bag. Squeeze out any air before sealing. Your bread can stay in the freezer for up to three months. When you’re ready to eat, just thaw it in the fridge or at room temperature. To enjoy your zucchini bread warm, reheating is key. Preheat your oven to 350°F (175°C). Place the bread or slices on a baking sheet. Heat for about 10-15 minutes. This method keeps the bread moist and tasty. If you’re in a hurry, you can use the microwave. Just heat slices for about 15-20 seconds. Be careful not to overheat, as this can dry it out. For the best experience, enjoy your bread fresh and warm! To keep your zucchini bread moist, use fresh zucchini and squeeze out excess water. Adding oil also helps. Use a mix of granulated and brown sugar for sweetness and moisture. Don’t overmix the batter; this can make the bread dense. Bake just until a toothpick comes out clean. Yes, you can use frozen zucchini. Just thaw it and drain off any extra liquid. This helps keep the bread from becoming too wet. Frozen zucchini may not have the same texture as fresh, but it will still taste great in your bread. You can pair zucchini with many fruits. Bananas add sweetness and moisture. Apples give a nice crunch. You can also try pineapple for a tropical twist or blueberries for a burst of flavor. Each fruit changes the bread's taste, making it fun to experiment. Moist orange zucchini bread stays fresh for about 3 to 4 days at room temperature. Store it in an airtight container. If you want it to last longer, refrigerate it for up to a week. For longer storage, freeze it wrapped well in plastic wrap. Yes, mini loaves are a great idea! Just adjust your baking time. Bake mini loaves for about 25 to 30 minutes. Check them with a toothpick. When it comes out clean, they are done. Mini loaves make perfect gifts or snacks! For the full recipe, check out Moist Orange Zucchini Bread Delight. In this post, I shared how to make moist orange zucchini bread. We covered key ingredients, essential steps, and handy tips for success. I also included ways to tweak the recipe for your taste, plus storage options. Remember, baking should be fun! Try new flavors and enjoy your delicious results. Storing your bread well keeps it fresh for longer. With the right methods, your baking journey can be a great experience. Happy baking!

Best Moist Orange Zucchini Bread

Get ready to savor the taste of Moist Orange Zucchini Bread Delight! This delicious recipe combines fresh zucchini and zesty orange for a unique twist. In just over an hour, you can create a soft, flavorful loaf that's perfect for breakfast or a tasty snack. Follow our easy steps to bake this delightful treat, and don’t forget to share it with your loved ones. Click through to discover the full recipe and elevate your baking game today!
Print Recipe Pin Recipe

Ingredients
  

1 cup finely grated zucchini (approximately 1 small zucchini)

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup vegetable oil or melted coconut oil

3 large eggs

1 tablespoon fresh orange zest (from about 1 medium orange)

1/4 cup freshly squeezed orange juice

1 teaspoon pure vanilla extract

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins or dried cranberries (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing and lightly flouring it or lining it with parchment paper for easy removal later.

    Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, sea salt, ground cinnamon, and ground nutmeg until well blended. Set this bowl aside to allow the flavors to meld.

      Combine Sugars and Oil: In a large mixing bowl, use a whisk to blend the granulated sugar, packed brown sugar, and your choice of oil until the mixture is smooth and well incorporated.

        Incorporate Eggs and Flavorings: Add the eggs one at a time to the sugar mixture, whisking thoroughly after each addition. Next, stir in the fresh orange zest, orange juice, and vanilla extract until the mixture is homogenous and silky.

          Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Take care not to overmix to maintain the bread's moist texture.

            Add Zucchini and Extras: Fold in the grated zucchini along with any optional ingredients such as chopped nuts and raisins or dried cranberries, ensuring they’re evenly dispersed throughout the batter.

              Transfer to Pan: Pour the batter into the prepared loaf pan while smoothing the top with the back of a spatula for an even bake.

                Bake: Place the loaf pan in the preheated oven and bake for about 55-65 minutes. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

                  Cool the Bread: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Carefully turn the bread out onto a wire rack to cool completely before slicing.

                    Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: Approximately 10 slices

                      - Presentation Tips: Serve the delightful slices of zucchini bread on a rustic wooden cutting board. For an exquisite touch, dust the top with powdered sugar and consider pairing the bread with a creamy dollop of cream cheese or a spread of zesty citrus butter for an irresistible treat. Enjoy!