Can I Make One Bowl Orange Zucchini Bread Ahead of Time?

Yes, this quick bread is a great make-ahead recipe. Once the loaf has cooled completely, store it in an airtight container at room temperature for up to three days. For longer freshness, keep it refrigerated for up to six days. Making the bread a day ahead can actually improve the flavor because the orange, vanilla, and warm spices have more time to blend together.

How Do I Keep Zucchini Bread From Becoming Too Wet?

The most important step is removing excess moisture from the grated zucchini before adding it to the batter. Zucchini naturally contains a lot of water, and too much liquid can create a dense or underbaked center. Squeeze the grated zucchini using a clean kitchen towel, cheesecloth, or paper towels until most of the extra liquid is removed. Also, avoid overmixing the batter because this can create a heavier texture instead of the soft crumb expected from One Bowl Orange Zucchini Bread.

Can I Freeze One Bowl Orange Zucchini Bread?

Yes, this loaf freezes very well. Allow the bread to cool completely, then wrap the whole loaf or individual slices tightly in parchment paper and place them in a freezer-safe bag. One Bowl Orange Zucchini Bread can be frozen for up to six months. Freezing individual slices makes it easy to enjoy a single serving whenever you want a quick homemade snack or breakfast option.

Easy One Bowl Orange Zucchini Bread

Name: One Bowl Orange Zucchini Bread
Prep time: 15 min
Cook time: PT-496372H31M8S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 tablespoon orange zest; 2 large eggs, room temperature; 1/2 cup fresh orange juice; 1/2 cup canola or vegetable oil; 1 1/2 teaspoons vanilla extract; 1 1/2 cups grated zucchini, excess moisture squeezed out; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1/2 teaspoon kosher salt

Description

One Bowl Orange Zucchini Bread is a moist, tender quick bread made with fresh zucchini, orange juice, orange zest, cinnamon, and cardamom. It comes together easily in one bowl and makes a bright, citrusy breakfast, brunch, snack, or dessert.

Ingredients

Scale

1 cup granulated sugar
1 tablespoon orange zest
2 large eggs, room temperature
1/2 cup fresh orange juice
1/2 cup canola or vegetable oil
1 1/2 teaspoons vanilla extract
1 1/2 cups grated zucchini, excess moisture squeezed out
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt

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Instructions

Preheat the oven to 350°F (175°C). Spray a loaf pan with nonstick cooking spray and line it with parchment paper, leaving some overhang for easy removal.
Grate the zucchini using the coarse side of a box grater. Wrap it in a clean kitchen towel, cheesecloth, or paper towels and squeeze out as much excess liquid as possible.
In a large mixing bowl, combine the granulated sugar and orange zest. Rub them together with your fingertips until the sugar is fragrant and infused with the orange oils.
Add the eggs, fresh orange juice, oil, and vanilla extract. Whisk until smooth and well combined.
Add the grated zucchini and gently fold it into the wet mixture until evenly distributed.
Add the flour, baking powder, cinnamon, cardamom, and kosher salt over the wet ingredients. Lightly mix the dry ingredients together at the surface, then gently fold everything together until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 to 60 minutes, or until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out clean or with only a few moist crumbs.
Allow the bread to cool in the pan for at least 10 minutes, then lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.

Notes

Squeeze excess liquid from the grated zucchini to prevent the center of the bread from becoming wet or gummy.
Use only the brightly colored outer zest of the orange and avoid the bitter white pith.
Mix the batter only until the flour disappears to keep the bread soft and tender.
Small or medium zucchini can be used without peeling or removing the seeds.
For extra crunch, sprinkle turbinado sugar over the batter before baking.
Optional add-ins include chopped walnuts, pecans, chocolate chips, dried cranberries, raisins, or a pinch of nutmeg.
For an orange glaze, mix about 1 cup powdered sugar with 1 teaspoon orange zest and 1 to 3 tablespoons milk, then drizzle over the completely cooled loaf.
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days.
For longer storage, freeze the whole loaf or individual slices in a freezer-safe bag for up to 6 months.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 364 kcal
Sugar: 27 g
Sodium: 272 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0.1 g
Carbohydrates: 52 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 47 mg