Glazed Orange Zucchini Bread Recipes

ORANGE GLAZED ZUCCHINI BREAD

Steps:

• 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.

ORANGE ZUCCHINI BREAD

Steps:

• Pre-heat oven to 350 degrees.
• Grease and flour a loaf pan.
• Whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
• Add yogurt, applesauce, oil, and eggs. Whisk until just combined.
• Stir in zucchini and orange zest.
• Pour into prepared loaf pan until it is about 3/4 of the way full.
• Bake for approximately 30-35 minutes or until a pick inserted in the center come out clean. Just want to add a disclaimer here. Some people have said this took longer to bake, so I might have written it down wrong when I wrote the recipe. I will check it next time I bake it, but make sure the pick inserted in the center comes out clean.
• Allow to cool 10 minutes in the pan and then turn out onto a wire rack to finish cooling. If your bread is domed, make sure to set it back on its bottom so that it doesn't crack.
• Stir together orange juice and confectioners' sugar until there are no lumps.
• Drizzle over the bread and sprinkle with orange zest.

ORANGE ZUCCHINI BREAD WITH ORANGE GLAZE

Steps:

• In a large bowl, whisk together eggs, sugar, oil, vanilla, and orange zest and juice.
• In another large bowl, whisk together flour, salt, cardamom, and baking soda.
• Add the wet ingredients to the dry ingredients, along with the zucchini, and stir until just combined. Do not overmix.
• If you'd like to add any nuts, fold in about 1 cup chopped nuts.
• Line two loaf pans with foil or parchment paper, letting the edges hang over the pans. This is a MUST - bread wants to stick to pan. Coat with non-stick spray.
• Divide batter between prepared pans.
• Bake at 350 degrees for 50-60 minutes, or until tops and edges are golden, and a toothpick inserted near the center comes out clean.
• Remove pans to a wire rack to cool for 15-20 minutes. Do not cool in pan -- bread likes to stick.
• Run a knife along any edges that may have seeped and stuck to the pan.
• Remove loaves from pan using the foil or parchment paper edges. Cool completely.
• Meanwhile, prepare glaze.
• In a medium bowl, whisk together all glaze ingredients until smooth.
• Depending on how juicy your orange was, you may need to add a little water or more powdered sugar! You should be able to drizzle or pour it, but it shouldn't easily run off the bread.
• Drizzle glaze over cooled loaves. Cut and serve.

CHOCOLATE CHIP ORANGE ZUCCHINI BREAD

Steps:

• Sift together flour, baking powder, soda, salt, and spices.
• In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.

ZUCCHINI ORANGE BREAD

Steps:

• Preheat oven to 350°F.
• Grease and flour bottoms only of two 8x4 or 9x5 loaf pans.
• In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar.
• Add oil, orange juice and zucchini.
• Stir in remaining bread ingredients; mix well.
• Pour batter into prepared pans.
• Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean.
• Cool 10 minutes.
• Remove from pans; cool slightly on a rack.
• In small bowl, blend glaze ingredients; spread over warm loaves.
• Cool completely on wire rack.
• Wrap tightly and store in refrigerator.

ZUCCHINI ORANGE MUFFINS

Steps:

• Preheat oven to 425 degrees F. Grate zucchini and set aside.
• Zest one orange, and juice all the oranges. You'll need 3/4 cup orange juice total, 1/2 cup for the muffin batter, and 1/4 cup for the glaze.
• In a large bowl, cream together the butter and sugar. Add in vanilla extract and egg. Beat in the orange zest and 1/2 cup of orange juice.
• Add flour, baking soda and salt, just until combined. Fold in the shredded zucchini.
• Line a muffin pan with cupcake wrappers or spray with baking spray. Use a large scoop and add batter.
• Bake in 425 degree oven for 5 minutes. After 5 minutes, reduce heat to 350 (without taking muffins out) and cook for an additional 10-12 minutes, or until a toothpick inserted in the middle comes out clean.
• While the muffins cool, make the glaze with whisking powdered sugar with 1/4 cup orange juice until desired consistency. If it's too thin add a little more powdered sugar. Drizzle over cooled muffins.

CRANBERRY ORANGE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 F (175 C) and grease two baking pans, line the bottoms with baking paper, then grease the paper.
• In a bowl, sift together the flour, cinnamon, ginger, baking powder, baking soda, and salt.
• In another bowl, beat together the eggs, vanilla, sugars, oil and orange peel.
• Gradually add the flour mixture to the creamed mixture, alternating with the orange juice, mixing just enough to combine after each addition.
• In a small bowl, toss the cranberries together with the 1 tbsp of flour, to coat them.
• Stir in the zucchini and the floured cranberries, then pour the mixture into the prepared baking pans.
• Bake for about 55 minutes, or until a toothpick test comes out clean, let cool in pans for about 10 minutes before removing to wire racks to cool completely.

GLAZED ORANGE ZUCCHINI BREAD

Steps:

• 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.