Zucchini Bread with Orange and Rosemary

If you have a lot of zucchini from your garden or the farmers market, you might be wondering what to do with them. One of the best ways to use up this versatile vegetable is to make zucchini bread. Zucchini bread is a moist and tender loaf that has a subtle sweetness and a bright flavor from orange and rosemary. It also has a whole pound of zucchini in one loaf, so you can feel good about eating your greens!

Zucchini bread is easy to make and perfect for breakfast, snack or dessert. You can enjoy it plain, with butter, cream cheese or jam, or even toast it for a crispy treat. Here are the ingredients and steps you need to make this delicious zucchini bread.

Ingredients

• Zucchini: You will need about 1 medium zucchini (10 ounces) to get 2 cups of grated zucchini. Grate it using a box grater or a food processor and squeeze out some of the excess moisture with a clean kitchen towel or a colander.
• Flour: I recommend using whole wheat pastry flour for a more wholesome and nutty flavor, but you can also use all-purpose flour if you prefer. If you have a kitchen scale, weigh the flour for more accurate results.
• Sugar: I use coconut sugar for a lower glycemic index and a caramel-like taste, but you can also use regular granulated sugar or brown sugar if you like.
• Baking powder and baking soda: These are the leavening agents that help the bread rise and become fluffy.
• Salt: A little salt enhances the flavor of the bread and balances the sweetness.
• Spices: I use cinnamon, ground cloves and nutmeg for a warm and cozy spice blend that complements the zucchini and orange.
• Orange zest and juice: The orange adds a lovely citrusy aroma and freshness to the bread. You will need about 1 large orange to get 2 tablespoons of zest and 1/4 cup of juice.
• Fresh rosemary: Rosemary is an aromatic herb that adds a savory touch to the bread. It pairs well with orange and zucchini. You will need about 1 1/2 tablespoons of chopped fresh rosemary, or you can use 2 teaspoons of dried rosemary if you don’t have fresh.
• Avocado oil: I use avocado oil for its neutral flavor and high smoke point, but you can also use any other vegetable oil or melted butter if you prefer.
• Eggs: Eggs provide structure and richness to the bread. Use room-temperature eggs for better incorporation.
• Vanilla: Vanilla enhances the flavor of the bread and adds a hint of sweetness.
• Pecans or walnuts: Nuts add some crunch and texture to the bread. You can leave them whole or chop them coarsely. You can also omit them if you have nut allergies.

Steps

1. Preheat your oven to 350°F (177°C) and grease a 9×5 inch loaf pan with some oil or butter.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, spices, orange zest and rosemary.
3. In another bowl, whisk together the orange juice, oil, eggs and vanilla until well combined.
4. Add the grated zucchini to the wet ingredients and stir well.
5. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix or the bread will be tough.
6. Stir in the nuts if using and transfer the batter to the prepared loaf pan. Smooth the top with a spatula.
7. Bake for 55 to 70 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the bread is browning too quickly, cover it loosely with aluminum foil halfway through baking.
8. Let the bread cool completely in the pan on a wire rack before slicing and serving.

Tips

• You can store the zucchini bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
• You can also freeze the zucchini bread for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it overnight in the refrigerator or at room temperature before enjoying.
• You can customize this zucchini bread recipe by adding other ingredients such as chocolate chips, dried cranberries, shredded coconut or lemon zest.

I hope you enjoy this zucchini bread recipe as much as I do! It’s a great way to use up your zucchini and enjoy a tasty treat at any time of day.