Fresh Citrus Fruit Salad
Fresh orange zest brightens this tender zucchini bread, while cinnamon, nutmeg, brown sugar, and a toasted walnut streusel give it a warm, fragrant finish. Moist but not heavy, this late-summer quick bread is equally welcome at breakfast, brunch, or with an afternoon cup of tea.
Makes: 1 loaf, approximately 10 slices | Prep Time: 25 minutes | Cook Time: 55–65 minutes | Cooling Time: 1 hour | Total Time: Approximately 2 hours 30 minutes
Why You’ll Love This Recipe
Fresh zucchini keeps the bread naturally moist and tender.
Orange zest adds brightness without making the loaf overly sweet.
Cinnamon and nutmeg create a warm late-summer-to-fall flavor.
Toasted walnut streusel provides a crisp, contrasting finish.
The loaf can be prepared ahead and freezes well
Ingredients
For the Toasted Walnut Streusel
⅓ cup finely chopped walnuts
2 tablespoons packed light brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 tablespoon vegetable oil
For the Zucchini Bread
2 cups all-purpose flour
2 teaspoons sodium-free baking powder
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 large eggs
¾ cup packed light brown sugar
¼ cup granulated sugar
½ cup vegetable oil
2 teaspoons pure vanilla extract
1 tablespoon finely grated orange zest
1½ cups finely grated zucchini
Instructions
1. Prepare the Oven and Pan
Preheat the oven to 350°F.
Spread the walnuts on a small baking sheet and toast for 5–7 minutes, until fragrant. Transfer them to a plate and let cool.
Lightly coat a 9-by-5-inch loaf pan with vegetable oil or cooking spray. Line the bottom and two long sides with parchment paper, leaving enough overhang to lift out the finished loaf.
2. Make the Walnut Streusel
In a small bowl, combine the toasted walnuts, brown sugar, flour, and cinnamon.
Add the vegetable oil and stir until the mixture forms small, uneven crumbs. Set aside.
3. Prepare the Zucchini
Finely grate the zucchini and measure 1½ cups without firmly packing it into the measuring cup.
Do not squeeze the zucchini dry. If it appears unusually wet, blot it gently with a clean kitchen towel.
4. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, sodium-free baking powder, cinnamon, and nutmeg.
5. Combine the Wet Ingredients
In a large bowl, whisk the eggs, brown sugar, and granulated sugar until smooth.
Add the vegetable oil, vanilla, and orange zest and whisk until evenly combined. Stir in the grated zucchini.
6. Prepare the Batter
Add the dry ingredients to the zucchini mixture. Fold gently with a silicone spatula or wooden spoon just until no dry streaks remain. Do not overmix.
Transfer the batter to the prepared pan and spread it evenly. Scatter the walnut streusel over the top.
7. Bake
Bake for 55–65 minutes, until the loaf is risen and a toothpick inserted into the center comes out clean or with only a few moist crumbs.
If the streusel begins to brown too deeply before the center is baked, loosely cover the loaf with aluminum foil during the final 10–15 minutes.
8. Cool
Let the bread cool in the pan on a wire rack for 15 minutes.
Run a thin spatula or knife around the unlined edges, then use the parchment overhang to lift the loaf from the pan.
Place it directly on the rack and cool for at least 45 minutes before slicing.
Cook’s Notes
Choose small or medium zucchini and grate it finely so it blends evenly into the loaf. Peeling is unnecessary.
Do not squeeze the zucchini dry; its moisture helps create the bread’s tender texture. Blot only if it is excessively wet.
Measure the flour by spooning it into the measuring cup and leveling the top to avoid a dry, dense loaf.
Mix only until the flour disappears, and begin checking the bread after 55 minutes because baking time varies with the zucchini and loaf pan.
Make Ahead
The bread may be baked 1 day before serving. Once completely cool, wrap it tightly and store it at room temperature.
The zucchini may be grated up to 1 day ahead and refrigerated in an airtight container. Drain away any collected liquid, but do not squeeze it dry.
Storage
Store the completely cooled bread tightly wrapped or in an airtight container at room temperature for up to 3 days or refrigerate it for up to 7 days.
To freeze, wrap the loaf or individual slices securely and place them in a freezer-safe container for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
Complete the Meal
Serve Orange-Cinnamon Zucchini Bread with Summer Vegetable Frittata with Potatoes and Corn and Fresh Citrus Fruit Salad for an easy breakfast or brunch.