July 30, 2013 | Home >In the News > Healthy Kids >Orange Zucchini Bread Makeover Recipe

Orange Zucchini Bread Makeover Recipe

Orange Zucchini Bread Makeover Recipe- ORANGE ZUCCHINI!

When you think of zucchini bread, even though you have made it a hundred times and you know exactly what is in it – doesn’t part of you think that it has got to be somewhat healthy because it has veggies in it?  I definitely do!  But the reality is that is has enough sugar and oil to rival a cake or cookie.  That doesn’t change the fact that I love zucchini bread and that my garden is exploding with zucchini and so I practically have to make it.  Once a long time ago a friend made a chocolate chip orange zucchini bread.  It was to die for.  This friend is an excellent cook, but definitely not on the healthy side of things.  Since then, I have searched and searched for a recipe and finally came up with this one.

Orange Zucchini Bread Makeover Recipe. A delicious twist on a classic Zucchini bread!

I made this to take to a family dinner, and my dad does not really like chocolate chips in his baked goods (crazy!) and so I made one with walnuts.  Also I just sprinkled them on the top in case other people don’t like nuts and so you could just cut off the nut layer on top.  I personally thought both versions were delicious!

This bread is your basic run of the mill quick bread with a few ingredients added, and a few ingredients taken away.  I love the hint of orange flavor combined with the chocolate chips – but I also love the crunchy texture of the walnuts in the other loaf.  Either way this bread is a crowd pleaser.  You can double or even triple the recipe and freeze the extra loaves for the next time you get a craving but don’t have fresh zucchini – or don’t have an hour to let it bake 🙂

Orange Zucchini Bread Makeover Recipe. A delicious twist on a classic Zucchini bread!

Orange Zucchini Bread Makeover Recipe

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Orange Zucchini Bread Makeover Recipe

Orange Zucchini Bread Makeover Recipe
Serves: 2 loaves
  • 1/2 cup 100% or fresh squeezed orange juice
  • 1/2 cup oil
  • 1/2 cup unsweetened applesauce
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1/2 tsp orange extract
  • Zest from 1 orange
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups sugar
  • 4 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/2 cups shredded zucchini
  • Optional: Chocolate chips or chopped nuts to sprinkle on top
  1. Preheat oven to 350°.
  2. In a medium bowl, combine orange juice, oil, applesauce, eggs, vanilla, orange extract, and orange zest.
  3. In a large bowl, combine flour, sugar, cinnamon, nutmeg, baking powder, salt and baking soda; mix well.
  4. Add orange juice mixture to dry ingredients; stir until just combined. Fold in zucchini.
  5. Pour into two 8x4-inch loaf pans coated with cooking spray.
  6. Bake 55-60 minutes or until a toothpick inserted in center comes out clean.
written by
Natalie Monson

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Donna says:

That looks amazing! I can;t wait to try this recipe out! I can just feel my taste-buds tasting a nice moist and delicious bread!

Rachael says:

Well I’m gonna have to try this out, it looks delicious. Thanks for the sharing the recipe, I’ll keep you updated 🙂

Mary says:

This is a five star recipe. Great job Natalie! I decreased the sugar to 3/4 C and used all whole wheat flour and my kids gobbled it up. Making more now. Thank you.

Siso says:

I love Zucchini bread, I will definitely have to try making this!

Dede says:

This bread is SO delicious! I used only whole- wheat flour and yogurt instead of applesauce. I didn’t have orange juice, so I threw a couple oranges in the food processor with the zucchini. Definitely my favorite recipe!

Marjie says:

YUM!!! I made this and it is a new family favorite!! I was able to decrease the sugar even more. I used coconut oil. This bread did not last too long in my kitchen 🙂

Sarah says:

I made this bread and it was awesome!! I was just wondering if I wanted to make them as muffins would I have to alter anything other then the cooking time?

Natalie says:

Yes – I would decrease the cooking time to 20 minutes and then check them and add additional time as needed. Great idea!

monica says:

do you need to add the sugar? Trying to cut back on our sugar intake. is there a substitute?

Kimm says:

This looks so yummy! I think we’ll try today! Do you know the nutritional data to this at all? Also would you be able to give me the original recipe because my daughter is in 4H and could use the before and after bread, recipe, etc for one of her projects. Thanks!

jen says:

I was just about to ask about an applesauce alternative (there is none readily available where Iive?and I’m too lazy to make my own). Yoghurt it is.

Thanks!! 😀

jen says:

For some reason my comments are not posting most of the time… grrr.

Approximately how many zucchinis in 2 1/2 cups?

Melissa says:

Will this work the same if GF flour is used? Is there anything else I would have to change to make this GF?

Natalie says:

You can definitely try decreasing the sugar!

Natalie says:

We haven’t analyzed this recipe. I was just looking for the original recipe, but made this long ago and can’t find it. So sorry! Good luck.

Natalie says:

It is about 2 medium zucchini.

Natalie says:

We haven’t tested with GF flour. If you try it, let us know how it turns out!

mary says:

Just wondering; do you put the walnuts / chocolate chips on the top after removing from oven?

Natalie says:

I put them on before I bake 🙂

Courtney says:

Would you be able to omit the 1/2 c oil and use a full cup of unsweetened applesauce? I just bought some zucchini at the market and think i will have to try this tonight!!

jennifer green says:

How much orange zest do u need to use

Sarah says:

I made them with all apple sauce and it turned out fine.

Natalie says:

Yes – applesauce works great as a sugar substitute in this recipe 🙂

Natalie says:

Just the amount you get from one orange – maybe a couple of teaspoons 🙂

Sophie says:

Wich oil do i should use?

Natalie says:

Whatever kind you like. We like to use coconut or grapeseed oil.

Erica says:

I did the recipe and put them in a muffin tray but they were too gooey on the inside …. What can I do about it? I only did six muffins to see how they came out and I have the rest of the batter in the fridge. Is it ok to leave there for a day or two? Freeze the batter?

Natalie Monson says:

I have never made them as muffins – so I’m not completely sure what you would do about that. Yes, you could leave the batter in the fridge for a few days. I wouldn’t freeze it though. It may be really watery when it thaws.

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