This orange zucchini loaf is a citrusy take on zucchini bread

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While they might not be the most obvious combination of foods, zucchini and bread are a match baked in heaven. Featuring a refreshing infusion of orange, this tasty, citrusy rendition of classic zucchini bread includes a hidden serving of fruits and vegetables. If you’re in the mood for something sweet with a hint of tanginess, you’ll definitely want to try this delicious orange zucchini bread recipe


Zucchini Bread

  • 2 cups almond flour
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 2 tsp baking powder
  • ¾ tsp salt
  • ¼ cup melted coconut oil
  • ⅓ cup orange juice 
  • 1 tsp vanilla extract
  • 2 tbsp orange zest

Citrus Icing

  • 6 tbsp softened, unsalted butter
  • 4 oz. softened cream cheese
  • 1 ½ cup confectioners’ sugar
  • 1 ½ tsp orange zest
  • ½ tsp vanilla extract
  • Pinch of salt
  • Orange slices for garnish



  1. Combine the almond flour, all-purpose flour, sugar, baking powder, and salt in a mixing bowl. 
  1. Whisk the eggs in a separate mixing bowl, then combine with the melted coconut oil, orange juice, maple syrup, vanilla extract, and orange zest. 
  1. Thoroughly combine the wet and dry ingredients to form a batter, then fold in the drained and shredded zucchini. 
  1. Transfer the zucchini batter to a loaf pan lined with parchment paper, then bake at 350 degrees Fahrenheit for 50-60 minutes. 
  1. Make the icing for the bread by beating the softened, unsalted butter with the softened cream cheese using an electric hand mixer.  
  1. Add the confectioners’ sugar, orange zest, vanilla extract, and a pinch of salt to the mix, then combine using an electric hand mixer until smooth. 
  1. Once baked, remove the zucchini loaf from the pan before lathering on the icing. 
  1. Garnish the frosted zucchini bread loaf with orange slices, and enjoy!  

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