Homemade Orange Zucchini Bread with Orange Glaze - Moist & Flavorful Summer Baking Idea

Sunshine belongs in the kitchen, especially when winter refuses to pack its bags. That’s where this Orange Zucchini Bread steps in—bright, citrusy, and unapologetically cheerful. Lately, I’ve fallen hard for zucchini. It’s basically the pumpkin of spring and summer, minus the flannel and spice overload. It slips into baked goods like it owns the place and somehow makes everything better.

This Homemade Orange Zucchini Bread proves the point. You won’t taste the zucchini. Not even a little. What you will notice? Ridiculous moisture. A soft, tender crumb. The tiniest hint of natural sweetness. Yes, from a green vegetable. Weird but true. My tastebuds insist.

I’ve tested plenty of Zucchini Orange Bread Recipes, with chocolate chips, without chocolate, and now—loaded with citrus. And let me tell you, swapping chocolate for fresh orange is a power move. The zest perfumes the batter, the juice brightens every bite, and suddenly you’re learning How To Make Zucchini Bread With Orange Juice and wondering why you ever settled for plain.

Citrus does this magical thing to baked goods. It creates that sticky-sweet top with a slight crunch and crackle. IMO, that glossy finish alone deserves applause. Add a drizzle of Orange Zucchini Bread With Orange Glaze and it turns into full-on bakery vibes.

This Zucchini Bread With Orange Zest feels more like a pound cake disguised as breakfast. Dense yet soft. Sweet yet fresh. And technically, it has vegetables, so we can call it responsible eating. Right?

Whether you’re curious about How To Make Zucchini Bread With Orange Zest or searching for the ultimate Zucchini Bread With Orange Glaze, this Zucchini Orange Bread delivers big flavor with minimal fuss. It mixes up fast (zesting is the only arm workout), freezes like a dream, and bursts with buttery, vanilla-kissed orange goodness.

Basically, it’s a loaf of edible sunshine—and we’re totally hooked.

Homemade Orange Zucchini Bread with Orange Glaze - Moist & Flavorful Summer Baking Idea

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yield: 12 slices
Type: Bread / Dessert
Recipe by: Alma

This ultra-soft orange zucchini loaf is wonderfully moist and sweet, infused with buttery richness, hints of vanilla, and finished with a bright citrus glaze that soaks into every bite.

Ingredients

For the loaf:

• 3 large eggs
• 2 cups granulated sugar
• 1 cup vegetable or canola oil
• 1 teaspoon vanilla extract
• Zest and juice from 1 large orange
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground cardamom (optional)
• 1/4 teaspoon baking soda
• 2 cups shredded zucchini

For the orange glaze:

• Zest and juice from 1 large orange
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 3 cups powdered sugar

Directions

To make the bread:

1. In a large mixing bowl, beat together the eggs, sugar, oil, vanilla, and the orange zest and juice until smooth and well blended.
2. In a separate bowl, combine the flour, salt, cardamom if using, and baking soda. Stir to evenly distribute the dry ingredients.
3. Gradually mix the dry mixture into the wet ingredients. Add the shredded zucchini and gently fold everything together just until incorporated. Be careful not to overwork the batter, as this can make the bread dense. If you’d like extra texture, stir in about 1 cup of chopped nuts at this stage.
4. Prepare two loaf pans by lining them with parchment paper or foil, allowing some overhang on the sides for easy removal. This step is important because the loaf tends to stick. Lightly spray the lining with non-stick cooking spray.
5. Divide the batter evenly between the pans and smooth the tops. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes. The loaves are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
6. Place the pans on a wire rack and let them rest for 15 to 20 minutes. Do not leave the bread to cool completely in the pans, as it may stick. Run a knife along the edges if necessary, then carefully lift the loaves out using the parchment or foil overhang. Allow them to cool completely on the rack before glazing.

To prepare the glaze:

1. In a medium bowl, whisk together the orange zest, orange juice, melted butter, vanilla, and powdered sugar until smooth and lump-free. If the glaze seems too thick, add a small splash of water. If it’s too thin, mix in a bit more powdered sugar. The consistency should be thick enough to drizzle but not so thin that it runs off immediately.
2. Once the loaves are fully cooled, spoon or pour the glaze over the top. Slice and enjoy.

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