Name: Best Moist Orange Zucchini Bread
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon orange zest, finely grated; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1/2 cup orange juice, freshly squeezed; 1 teaspoon vanilla extract; 1 1/2 cups finely shredded zucchini, excess moisture squeezed out; 3/4 cup powdered sugar; 1–2 tablespoons orange juice, as needed for consistency; 1/2 teaspoon orange zest

Best Moist Orange Zucchini Bread Recipe tastes bright, citrusy, super tender, and just sweet enough, with little green flecks that prove you snuck in a vegetable. It works perfectly for busy home bakers who want a cozy quick bread in about 1 hour from start to finish, including bake time. I first baked this on a Sunday when my neighbor dropped off a mountain of zucchini, and my kids now ask for it more than chocolate chip cookies.

Why You Should Try This Best Moist Orange Zucchini Bread Recipe

This Best Moist Orange Zucchini Bread Recipe gives you a soft, moist crumb with a big punch of fresh orange flavor and warm spice. The zucchini keeps every slice tender, while the orange zest and juice keep it bright instead of heavy.

You mix everything in a couple of bowls, pour it into a loaf pan, and let the oven do the work. It works as breakfast, snack, or dessert, and nobody guesses it includes a vegetable until you tell them.

“This Best Moist Orange Zucchini Bread Recipe tastes like sunshine in loaf form, stays moist for days, and disappears in minutes at my house. ★★★★★”

Ingredients You’ll Need

Use room temperature ingredients for the best texture. I list standard pantry items first, then the fresh ingredients and equipment.

Dry ingredients

2 cups all-purpose flour
- Use a standard unbleached flour like King Arthur or Gold Medal.
1 cup granulated sugar
- You can swap ¼ cup with light brown sugar for a deeper flavor.
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
Optional: ½ cup chopped walnuts or pecans
Optional: ½ cup mini chocolate chips or white chocolate chips

Wet ingredients

2 large eggs, room temperature
½ cup neutral oil (canola, vegetable, or light olive oil)
- You can use melted coconut oil; cool it slightly before mixing.
¼ cup plain Greek yogurt or sour cream
- This keeps the bread extra moist and tender.
⅓ cup freshly squeezed orange juice
- Use about 1 large orange; bottled juice works in a pinch, but fresh tastes brighter.
2 tablespoons milk (dairy or unsweetened almond milk)
1 teaspoon vanilla extract
1 tablespoon finely grated orange zest
- Zest the orange before you juice it.

Zucchini

1 ½ cups finely grated zucchini, lightly packed (about 1 medium zucchini)
- Do not peel the zucchini; the green flecks look pretty.
- Pat the grated zucchini gently with a paper towel if it feels very wet, but do not squeeze it dry or the bread loses moisture.

Optional orange glaze

¾ cup powdered sugar, sifted
1 ½–2 tablespoons freshly squeezed orange juice
½ teaspoon orange zest
Tiny pinch of salt

Equipment

1 standard 9 x 5 inch loaf pan
- You can use an 8 ½ x 4 ½ inch pan; the loaf rises a bit higher and may need a couple extra minutes.
Mixing bowls: 1 large, 1 medium
Whisk and rubber spatula
Box grater or food processor with grating disc for zucchini
Microplane or fine grater for orange zest
Cooling rack
Parchment paper and nonstick spray or butter for the pan
Toothpick or thin skewer to test doneness

Tips & Tricks

Line the loaf pan with a parchment sling so you lift the bread out easily without breaking the crust.
Grate the zucchini on the fine or small holes so it melts into the batter and keeps the crumb tender.
Pat the zucchini gently with a paper towel, but keep some moisture so the bread stays soft.
Zest the orange before you juice it, since zesting a floppy juiced orange feels like a workout.
Whisk dry ingredients thoroughly so the baking powder and soda spread evenly and the bread rises evenly.
Mix the batter just until no dry streaks of flour remain; overmixing makes the bread tough.
Let the bread cool at least 20 to 30 minutes before slicing so it sets and slices cleanly.
Add nuts or chocolate chips at the end and fold them in gently so they do not sink.
Use an oven thermometer if you have one; many ovens run hot or cool and that changes bake time.
If the top browns too quickly, tent the loaf loosely with foil during the last 10 to 15 minutes.

How to Make Best Moist Orange Zucchini Bread Recipe

Step 1: Prep the pan and oven

Preheat your oven to 350°F (175°C). Grease a 9 x 5 inch loaf pan with butter or nonstick spray, then line it with a strip of parchment that hangs over the long sides. Lightly grease the parchment so the bread releases easily.

Step 2: Prep the zucchini and orange

Wash and dry the zucchini, then grate it on the fine side of a box grater. Spread the grated zucchini on a plate or clean towel and pat it gently with paper towels to remove surface moisture. Zest the orange with a microplane, then cut it and squeeze out the juice, straining any seeds.

Step 3: Mix the dry ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Break up any clumps of sugar or spice with the whisk. Stir in the chopped nuts or chocolate chips if you use them, and coat them lightly with the flour mixture so they stay suspended in the batter.

Step 4: Mix the wet ingredients

In a large bowl, whisk the eggs until smooth and slightly frothy. Add the oil, yogurt or sour cream, orange juice, milk, vanilla, and orange zest, then whisk until the mixture looks smooth and creamy. Stir in the grated zucchini until it spreads evenly through the wet mixture.

Step 5: Combine wet and dry

Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold the mixture together gently, scraping the sides and bottom of the bowl. Stop mixing as soon as you see no dry streaks of flour; a few small lumps in the batter work fine.

Step 6: Fill the pan and bake

Pour the batter into the prepared loaf pan and smooth the top with the spatula. Tap the pan gently on the counter a couple of times to pop any large air bubbles. Place the pan on the middle rack of the oven and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

Step 7: Cool the bread

Set the pan on a cooling rack and let the bread cool in the pan for about 10 to 15 minutes. Use the parchment sling to lift the loaf out of the pan and place it directly on the rack. Let it cool at least another 20 minutes before slicing so the crumb sets and stays moist.

Step 8: Optional orange glaze

While the bread cools, whisk the powdered sugar, orange juice, zest, and pinch of salt in a small bowl until smooth and pourable. Adjust with a tiny splash more juice if it feels too thick, or a spoonful more powdered sugar if it feels too thin. Drizzle the glaze over the mostly cooled loaf, then let it sit a few minutes so it firms up before you slice.

What to Serve with Best Moist Orange Zucchini Bread Recipe

Serve slices of this Best Moist Orange Zucchini Bread Recipe slightly warm or at room temperature with a pat of butter or a swipe of cream cheese. Pair it with hot coffee, cold brew, black tea, or a big glass of cold milk for a cozy breakfast. Kids love it in lunchboxes with some fresh berries or orange slices on the side. You can also serve thin slices as a light dessert with a scoop of vanilla yogurt and a sprinkle of granola.

Storage Options

Store leftover orange zucchini bread tightly wrapped at room temperature for up to 3 days.
Keep it in the fridge in an airtight container for up to 6 days; let slices come to room temp or warm them slightly before serving.
Freeze individual slices or the whole loaf (wrapped in plastic, then foil, or in a freezer bag) for up to 3 months.
Reheat slices in the microwave for 10 to 15 seconds or in a 300°F oven for about 8 to 10 minutes until just warm and soft.