Gluten-Free Orange Zucchini Bread is the best way to take advantage of all the fresh summer zucchini! Made with simple, nutritious ingredients, it’s soft, vibrant, and just the right amount of sweet. Topped with a refreshing orange glaze, it’s perfect for breakfast or dessert.
Out-Of-This-World Orange Zucchini Bread
Not only is this bread 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!
Before You Begin
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.
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.
- 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.
- Baking Essentials – Baking powder, baking soda, salt, and vanilla extract are included to enhance the taste and texture.
- 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.
Optional Orange Glaze
Add an orange glaze to transform this into more of a dessert-like bread!
- 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.
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 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!
Orange Glaze Instructions
- 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.
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!
More of Our Favorite
Gluten-Free Bread Recipes
Common Questions
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!
Gluten-Free Orange Zucchini Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 9–11 slices 1x
- Diet: Gluten Free
Description
Make this easy gluten-free orange zucchini bread with orange glaze for a sweet, nutritious bread perfect for breakfast or snacks!
Ingredients
- 1 cup grated zucchini (see notes)
- 3 cups (335-340 grams) blanched almond flour
- ¼ cup (30-35 grams) gluten-free oat flour (see notes for substitute)
- 1 Tablespoon ground flaxseed
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 3 large eggs, room temperature
- 1 teaspoon vanilla
- ½ cup maple syrup or agave
- ⅓ cup orange juice + 1 Tablespoon orange zest
- Optional: orange extract
- Optional Garnish: orange slices to top
Optional Orange Glaze (enhances orange flavor)
- 1 ⅓ cup powdered sugar (or sugar-free alternative)
- ¼ cup orange juice
- 2 Tablespoons melted butter or refined coconut oil
- Optional: ¼ teaspoon ground ginger
- Dash orange zest or orange peel
Instructions
- Line an 8 x 4 or 9 x 5 pan with parchment paper. Grate zucchini and place in a colander. Set aside.
- In a large mixing bowl, whisk together the almond flour, oat flour, flaxseed, baking powder, baking soda and salt. In another mixing bowl, whisk together the eggs, vanilla, maple syrup and orange juice.
- Add the wet ingredients to the flour mixture and gently mix to combine. Fold in the shredded zucchini and orange zest and mix gently with a spatula to combine.
- Pour the batter into the prepared loaf pan, place optional orange slices on top and bake at 350F for 40-50 minutes or until a toothpick inserted in the middle comes out clean. If starting to brown at 30 minutes, cover with foil and continue to bake.
- Let bread cool in the pan then remove from the loaf pan and let the bread cool completely or chill for 10 minutes in the fridge before slicing. This helps the inside of the bread to set after baking.
- Store the bread in the fridge in an airtight container for up to 1 week or the freezer for up to 3 months.
Optional Glaze
- Combine all glaze ingredients together in a small bowl and whisk until smooth.
- Drizzle glaze on top of the entire loaf before serving or on each individual piece.
- Store in the fridge if not using all the glaze at once. If using coconut oil, warm the glaze in the microwave slightly to liquify glaze from solidifying in the fridge.
Notes
Substitutes – 2 to 3 Tablespoons coconut flour (equivalent grams) may be substituted for oat flour, but note the inside texture and baking time will vary.
Zucchini Tips – 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.
Baking Tips – An 8×4 pan will create a taller loaf but the center will take longer to bake. Use foil to cover if the top is starting to brown. Metal loaf pans bake bread the quickest in comparison to glass pans or ceramic. I prefer to use metal pans for baking bread.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
- Calories: 254
- Sugar: 10.5 g
- Sodium: 166.1 mg
- Fat: 7.4 g
- Saturated Fat: 0.5 g
- Carbohydrates: 18.8 g
- Fiber: 1.7 g
- Protein: 7 g
- Cholesterol: 50.7 mg
Thank you for this recipe! I put melted chocolate chips on top and it was the best loaf we’ve ever had!
That’s a great idea! YUM! So glad you enjoyed it Janice. It’s a fav here too!
I made this last year and have it marked as “ABSOLUTELY DELICIOUS”
So making again… However I have a giant zucchini…. How many cups of grated would you say u used? 1C? Less more?
I think 1 cup shredded should be about right! Keep me posted, for sure!
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YES! I would totally choose this bread to eat for the rest of my life. Zucchini bread on its own is great; but with orange & ginger added to the mix? Oh yes – even better.
I’m so glad Liz! SO good!
Hey Lindsay…this looks soo amazing & sounds sooo delicious..this amazing recipe till now…Thanks for sharing…keep shared your new recipe….!
Thanks Macy! Let me know if you try it. 🙂
The batter tasted amazing, but I’m at 65 minutes baking and the center is still gooey! What could have gone wrong?
Oh no! Could be just too much water in the zucchini. Cover it with foil and keep baking. Keep me posted
Adding coconut cream to a recipe… a whole new level! So good!!
Has anyone tried substituting summer squash in place of zucchini? I don’t think that it would effect anything. I’d love to try this recipe, trying to do so me more paleo baking. but only have summer squash at the moment.
I’m sure that would work! Might have a slightly different taste but that’s it
Love it!!! definitely, will try it!!! And your all your blog looks tasty!!
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Love the way you have presented, it looks so great in look!
WOW! orange is the flavor I like the most, your recipe is both delicious and nutritious . It is sure that my boys is keen on it,but I have a question if I can add some mint into the cakes? so that the orange flavor is affected or not ?
oh i bet that would be lovely! try it and keep me posted abigail
I made this recipe with half AP flour and half almond flour and it turned out delicious. If you don’t have the dietary restrictions I say definitely make the glaze – it adds so much depth of flavor to this bread! I’d really describe it as more of a cake the way I made it, and it’s wonderful!
Wonderful! So glad! Did you use cassava flour as the AIP?
Lindsay, this looks incredible! I love zucchini bread, and the added orange flavor sounds so fun and delicious!
thank you friend! I adore that orange combo too!
The additional of oranges in a zucchini bread is quite clever, which is par for the course from you. I would totally add the powdered sugar ginger glaze. 🙂
awww well shucks. thanks friend. 🙂
Zucchini bread is a favorite around here! Love the addition of orange!
I was feeling baking up some goodies today but now you’ve pushed me over the edge to do just that… AND BUY some zucchini to shove in the recipes too!!!
Do it!!! Shove shove
Gah this looks SO good. Would have never thought of adding orange flavor into zucchini bread. And the ginger glazer?! I just had some ginger tea last night after dinner because my stomach felt funny. Love foods that heal, and I always appreciate your nutrition talks 😀
–one bread for the rest of my life would have to be banana <3
This loaf looks absolutely perfect! Orange is such a great addition to zucchini bread too! Especially if you’re trying to convince someone who doesn’t like veggies to enjoy a slice 😉
exactly! you can just tell them it’s orange bread haha. sneaky!
Oh girl, you are making my heart sing and taste buds water with this one! Ginger is my everything, and all that nutrition geekery is right up my alley. I’m always skeptical about baking with coconut flour because that stuff can have a mind of its own sometimes (or maybe it’s just my lack of baking skills) but I trust you on this one and can’t wait to make it!
I’ve missed you!!! And yes, the trick to coconut flour is use a little combined with almond meal so it won’t dry out. A little goes a long way. Xxoo
Great idea to make up a batch and freeze them. Homemade grain free bread it the best. I don’t like heating up the kitchen in the summer. Thanks for the recipe. I will be sure to make more than one loaf. Looks awesome.
so true! it’s hot already. haha
I never thought I’d say this, but zucchini is a miracle worker. And so are you for making something so delicious! I love the addition of orange in this, and I love that a slice of this is basically like taking vitamins 😉
I so agree! it’s like pumpkin.. but summer version. LOL!
My kids love zucchini bread and they never leave any left for me!! This looks amazing friend.
Maybe you can threatened them with avocado haha. Kidding. They are allergic right?
Friend. You know I’m with you on the moist-factor. I squirmed just typing this. I do want to stick my face in this moist bread though. LOL!
The orange is a brilliant add. Side note: we have an orange tree in our yard – how crazy is that?! I’d add some chocolate chips too… because have we met? 😉
P.S. Come to SD and cool off!
Yes! TWSS
I have never wanted to stop what I was doing and go bake bread as bad as I do right now. I’m pretty sure Dave would devour this! I might need to make this for our trip to Austin next week. I have a feeling it will be gone before we even get on the plane though!
By the way,. I have been meaning to send you a note to inquire about GF restaurants in Austin, we are headed there for a quick trip next week! Any suggestions would be AMAZING!
Yes! Where are you staying?
i love bread. plain and simple lol if i had to choose only ONE, it’d probably be banana bread with walnuts and raisins 🙂
I definitely would side with you on this one too! This zucchini bread looks fantastic! But my sprouted banana bread comes in a very close second–they just may have to fight to the finish for the place of m favorite bread!
I would totally choose zucchini bread AND banana bread because I can’t just pick one haha. I’ve been loving all things citrus lately so this orange cream version is perfect!
me too!! best of both worlds!
OMG this looks amazing…Come to Nantucket so you can make all these delicious recipes and I will supply the wine! HAHA! Miss you pretty lady and I hope you had a wonderful weekend! XOXO
yes! i need to escape the heat!
I am all about anything zucchini- pinned for later, looks amazing!
Oh, yum! I love this twist on the classic zucchini bread. My kids would definitely eat their veggies this way!
Zucchini bread is my all time favorite and I have been a little obsessed with putting orange in all the baked things this year. I know this is superb!
i think it’s the heat! haha so refreshing
I love zucchini bread. Love and adore it. This would be so good for any time of day (I was going to say that it would be so good for brunch but then I kept adding other times of day and it got silly)
you’re silly, i’m silly, i love it all! <3
I feel your pain on the word moist but we have to describe a good bread that way! Shockingly I haven’t tried a Paleo zucchini bread but summer is the time. I love all the healing properties in this one!
haha i know. can we come up with another name please? LO!