Glazed Orange Zucchini Bread

Glazed Orange Zucchini Bread is a quick-bread recipe built around Zest of 1 orange, eggs and melted coconut oil. Plan on 20 Slices (2 loaves of bread) and about 65 minutes.

• Yield 20 Slices (2 loaves of bread)
• Ready in 65 minutes
• Prep 20 minutes
• Cook 45 minutes

Ingredients

Bread

• Zest of 1 orange , about 2 teaspoons
• 1 ¼ cups ( 265 g ) granulated sugar
• 3 large eggs
• ½ cup melted coconut oil , for substitutions
• ½ cup ( 113 g ) unsweetened applesauce
• 1 tablespoon vanilla extract
• 2 cups ( about 283 g ) lightly packed shredded zucchini
• 3 cups ( 426 g ) all-purpose or white wheat flour (or a combination –)
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup ( 85 g ) coconut (optional)

Glaze

• 1 tablespoon coconut oil or butter
• ¼ cup freshly squeezed orange juice
• 1 cup ( 114 g ) powdered sugar , plus more to taste

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease two 8 1/2-inch by 4 1/2-inch pans and line the bottoms with parchment (optional but helps the bread not stick as much).
2. In a large bowl, rub the orange zest into the sugar with your fingers until it is fragrant and combined. Add the eggs, coconut oil, applesauce and vanilla and stir until combined. Stir in the zucchini. Add the flour, salt, soda, baking powder and coconut, if using, and mix until just combined.
3. Pour the batter evenly into the prepared pans and bake for 40-50 minutes. Let the bread cool in the pans for 10 minutes. While it cools, make the glaze by combining the coconut oil or butter and orange juice and heating on the stovetop or in the microwave until the coconut oil/butter is melted (don't overheat the mixture). Whisk in the powdered sugar, adding more if you want the glaze sweeter and thicker.
4. Spoon the glaze over the warm loaves and let the bread rest for 5-10 minutes in the pan before turning out onto wire racks to cool completely.

Let the loaf cool before you slice it, or the crumb will tear.