Gluten-Free Orange Zucchini Bread is the best way to take advantage of fresh zucchini at the end of summer! Made with simple, nutritious ingredients, it’s soft, vibrant, and just the right amount of sweet. Topped with a refreshing orange glaze, it’s great to serve for breakfast or dessert.
Out-Of-This-World Orange Zucchini Bread
If we could only make one bread recipe for the rest of our lives it might have to be this zucchini orange bread. Big claim, we know, but hear us out!
Not only is it soft, moist, and the right amount of fluffy, but it’s also easy to make and ready in about an hour. Plus, it’s also gluten-free and full of vitamins and nutrients. Plus, it requires minimal prep time and a total time of around an hour.
Serve it cold or warm, and you’ve got a sweet treat that makes for a delectable dessert but is also healthy enough to enjoy for breakfast. It’s a win-win!
Does This Recipe Taste Like Zucchini?
Nope! Although there is zucchini in this recipe, you can’t taste it. It’s shredded up small and takes on the flavor of the rest of the ingredients. So, all you’ll detect are notes of citrus deliciousness. The kids won’t even realize they’re eating their veggies!
Ingredients You’ll Need
As with all our recipes, we use just a handful of whole food ingredients to create this orange zucchini bread recipe. Here’s what you need:
For the Bread
- Zucchini – You’ll need 1 cup of grated zucchini. This usually equals 1 large or 2-3 medium zucchinis.
Note: Do not grate zucchini too finely. Some moisture/water is okay to leave from the grated zucchini. There is no need to squeeze any water out of the zucchini!
- Gluten-Free Flour – We use a combination of blanched almond flour and gluten-free oat flour to create a soft bread that’s hearty and holds its shape.
Ingredient Swap: If preferred, 2-3 tablespoons (or the same amount of flour in grams) of coconut flour may be substituted for oat flour. However, the inside texture and baking time of the bread will change.
- Ground Flaxseed – Used to add extra texture, fiber, and a subtle nutty taste while keeping the bread moist without the need for Greek yogurt or sour cream.
- Baking Essentials – Baking powder, baking soda, salt, and vanilla extract are included to enhance the taste and texture of the orange zucchini bread.
- Large Eggs – These are crucial to help the bread hold its shape. We haven’t tested this recipe with vegan egg substitutes, but please let us know how it goes if you do!
- Maple Syrup – Used to create a sweet flavor without the need for refined sugar. If preferred, honey or agave nectar can be used instead.
- Oranges – You’ll need orange juice and orange extract. For the best results, we recommend zesting the orange before juicing it.
- Optional Items – We love to add orange extract and orange slices as a garnish to enhance the orange flavor and create a picture-worthy appearance.
Health Benefits of Zucchini
Used in a wide variety of recipes like air fryer zucchini fries, enchilada stuffed zucchini boats, three herb tomato zucchini salad, and these orange zucchini bread, zucchini is one of the most versatile veggies out there! But that’s not the only reason why we love this green veggie. Zucchini is also full of nutrition benefits, too. For example, zucchini is:
- Rich in vitamin A, vitamin C, vitamin K, and vitamin B6.
- An excellent source of manganese, potassium, magnesium, folate, and copper.
- A good source of fiber.
How to Make Easy Orange Zucchini Bread
Unlike other zucchini recipes that require lots of labor and wringing out the excess liquid from the veggie, this bread comes together super quickly with minimal prep work! But it’s so tasty your friend
- Prepare the Zucchini. Use a grater to grate the zucchini into small shreds, and set it aside in a colander.
- Mix the Dry Ingredients. In a large mixing bowl, whisk the almond flour, oat flour, flaxseed, baking powder, baking soda, and salt together until smooth.
- Whisk the Wet Ingredients. In a second bowl, whisk the eggs, vanilla, maple syrup, and orange juice together until smooth.
- Combine the Wet and Dry Ingredients. Add the wet ingredients to the large bowl of dry ingredients, and gently stir to combine. Then, fold in the shredded zucchini and orange zest.
- Bake. Pour the batter into a prepared loaf pan, and place orange slices on top, if desired. Then, transfer the batter to a preheated oven, and bake until the bread rises and a toothpick can be inserted into the center and comes out clean.
Note: If the bread is starting to brown too quickly, cover it with aluminum foil, and continue to bake.
- Cool. Set the bread aside to cool in the pan slightly. Then, allow it to cool completely at room temperature. Or, transfer it to the fridge for a few minutes before slicing. This helps the inside of the bread set, preventing it from falling apart!
Pro-Tip: Add an Orange Glaze!
This bread is perfectly sweet and satisfying on its own. However, if you want to transform it into more of a dessert-like bread, feel free to add a glaze on top.
- Powdered Sugar – This forms the base of the glaze, creating a smooth, spreadable texture. Do not substitute granulated sugar! It won’t melt down like we want.
- Orange Juice – Again, fresh orange juice is best.
- Melted Butter – This helps create a rich, decadent flavor. Melted refined coconut oil may be substituted.
- Ground Ginger – Adds a hint of zesty flavor.
- Orange Zest – Used to tie the flavor of the glaze in with the bread for a cohesive snack.
- Combine. While the orange zucchini bread is baking, whisk all the ingredients for the glaze together in a small bowl.
- Drizzle. Dip, dunk, or drizzle the mixture over the entire bread loaf or individual slices before serving.
Tips for Success
When it comes to baking, the process is like a science, but don’t be intimidated! We’ve done all the hard work for you and have a few tips to make this orange zucchini bread recipe super easy.
- Don’t Grate Too Finely. As mentioned, you want the zucchini to be finely shredded but not complete pulp. It’s okay to leave some moisture. We don’t need the zucchini to be completely dry. It just should not be dripping wet!
- Measure Carefully. We recommend using a food scale to measure the ingredients accurately. If that is not an option, the spoon and level method also works well for the dry ingredients.
- Check Your Loaf Pan Size. Both 8×4 and 9×5-inch loaf pans can be used for this recipe. An 8×4 pan will create a taller loaf but will take slightly longer to bake.
Note: Metal loaf pans bake bread the fastest in comparison to glass or ceramic pans. For this reason, we prefer to use metal pans.
- Don’t Overmix. You want to combine the ingredients just until the mixture is smooth and no streaks remain. Continuing to mix will overwork the batter and cause your bread to become dry and tough.
- Cover the Bread. If the bread starts to brown before the center is finished baking, cover it with foil, and continue to bake.
Common Questions About This Orange Zucchini
You can peel your zucchini if you want, but we recommend leaving the skin on. It’s the best source of fiber!
Nope! They’re small enough that you won’t notice them.
The most common reason for zucchini bread turning rubbery is that not enough flour was used. Be sure to measure carefully, avoid overmixing, and keep a close eye on the oven!
Using too much baking powder can cause your bread to rise too much and create an unpleasant taste.
If your orange zucchini bread crumbles, it’s too warm! We know it’s hard to wait, but allowing the bread to cool first helps it set and hold its shape.
Using too much flour or overmixing the ingredients are the most common reason why your zucchini bread could turn out heavy or dense.
We haven’t tested it, but it should work! Fill your muffin tin ⅔ of the way full, and keep a close eye on the oven. Or, make our gluten-free zucchini muffins instead!
More Gluten-Free Bread Recipes
If you enjoy this gluten-free orange zucchini bread recipe, don’t miss out on more of our quick, gluten-free bread recipes below!
- Lemon Zucchini Bread
- Cinnamon Almond Flour Bread
- Almond Flour Pumpkin Bread with Rosemary
- Homemade Nut and Seed Paleo Bread