Description
Sweet citrus aroma fills the kitchen as each slice reveals flecks of green zucchini and bursts of orange. Moist crumb and a hint of cinnamon make this loaf perfect for morning coffee or an afternoon treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons orange zest
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (squeezed dry)
- 1/4 cup orange juice
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and orange zest.
- In a large bowl, beat eggs with granulated sugar and brown sugar until smooth, then stir in oil, vanilla extract, and orange juice.
- Fold the grated zucchini into the wet mixture until evenly distributed.
- Gently mix the dry ingredients into the wet ingredients until just combined, then fold in chopped walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to squeeze out excess moisture from the zucchini to prevent a soggy crumb.
- For a more intense orange flavor, use extra zest or a splash more fresh juice.
- Store the bread wrapped in plastic at room temperature for up to 3 days.
- This bread freezes well; wrap tightly and freeze for up to 2 months.