ORANGE GLAZED ZUCCHINI BREAD: Have extra zucchini from your garden? Try this fabulously delicious recipe!

They say if you live in the country, you only have to lock your car doors in July. Why? Because if you don't, you'll come back to find your car full of Zucchini! 

Funny, right? But if you're a gardener of zucchini, you can probably relate! It can be hard to know what to do with these prolific growers at times. 

Today, I'd like to share a favorite recipe with you: Orange Glazed Zucchini Bread. When I was growing up, my grandmother was an avid gardener. In the summer, she was always making zucchini bread and bringing it over for us. I don't remember her glazing hers, but this recipe has a delicious orange glaze. Here's the perfect way to use up some of that summer bounty...

Orange Glazed Zucchini Bread


To make the bread

1 1/3 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon fresh-ground nutmeg
1 cup finely shredded zucchini
1/2 cup milk
1/4 cup oil
2 teaspoons grated orange zest
1 large egg

To make the glaze

1 cup powdered sugar
2  tablespoons fresh orange juice 


STEP 1: Preheat the oven to 350 degrees. Spray an 8 X 4 inch loaf pan with cooking spray and set aside.

STEP 2: Combine all the dry ingredients to make the bread in a large bowl.

STEP 3: In a separate medium size bowl, combine the zucchini, milk, oil, orange zest, and egg.

STEP 4: Add the wet mixture to the dry and stir until just moist. Pour the batter into the 8 X 4 loaf pan. Bake at 350 degrees for one hour, or until a toothpick inserted in the center comes out clean. Allow the loaf to cool for about 15 minutes in the pan on a wire rack.

STEP 5: While the bread cools in the pan, combine the powdered sugar and orange juice with a whisk. Remove the bread from the loaf pan and place on a plate, then drizzle the icing over the loaf.

FRUGAL TIP: I'm of the mind that if I've got everything out to make one dish, I might as well make 2 or 3. I do this with dinners then I freeze the extra. There's no reason not to do with Zucchini bread. This sweet bread freezes well, too, so why not double or triple this recipe to make extra loaves? Or you could make muffins out of this, too, and freeze them. Great way to use up more of that zucchini!

Let me hear from you! Do you have a favorite way to use zucchini when it's coming out your ears? (Or your car for that matter!) Let's visit in the comments below.

Joy--Fearless Farm Girl,

"Farm girl: it's a verb, because it's what you do."


  1. Thanks for the recipe. Looks so simple, even us city girls can do it :)

    1. It doesn't matter where you live: Farm Girl is a condition of the heart :-) And you're welcome for the recipe! I hope you'll try it.Thanks for your comment.