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Orange Zucchini Bread


Orange Zucchini Bread

Orange Zucchini Bread

Photo © Elizabeth Yetter

In Pennsylvania, Zucchini Day falls on August 8th. This is our traditional day to get rid of as many zucchinis from our gardens as we can, and favorite neighbors often open their front doors to find a bag full of zucchinis and, sometimes, extra tomatoes. In honor of Zucchini Day, I try and bake as many different types of zucchini breads as I can. This latest recipe is for a traditional zucchini bread with an orange flavor.

Yield: 2 medium loaves

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • 1 small zucchini
  • 2-1/2 cups all-purpose flour
  • 1-1/4 cups brown sugar, packed
  • 1 Tbsp baking powder
  • 3 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 med. eggs
  • 2/3 cup vegetable oil
  • Grated zest from 1 medium orange
  • 3/4 cup chopped raisins
  • 1/2 cup chopped walnuts


  1. Wash and dry off zucchini. Cut off stem and then cut the zucchini lengthwise. Scoop out seeds with a spoon. Grate about 2 cups of zucchini and set aside.

  2. Grease two 8.5 X 4.5 X 2.5 inch loaf pans. Preheat oven to 325 degrees F.

  3. In large bowl, add flour, brown sugar, baking powder, cinnamon, salt, and baking soda. Mix well. Add eggs, oil, orange zest, and grated zucchini. Stir. Fold in raisins and walnuts. Divide batter into 2 greased loaf pans. Bake at 325 degrees F for 1 hour or until inserted knife comes out clean. Remove from oven and let set for 10 minutes before removing loaves from pans. Let loaves cool completely. Cooled loaves can be wrapped and frozen for up to 3 months.
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