Orange-Oatmeal Zucchini Bread



It’s that time of year again – zucchini season. The time of year when even the smallest zucchini patch seems to be bursting at the seams with fruit of all sizes. The time of year that leads to a frantic recipe search hoping to find some new way of using the giant zucchini lurking under the leaves.

Too Much Zucchini

Some industrious person figured out long ago that overgrown zucchini could be put to good use in bread. But zucchini bread has basically remained firmly a homemade product. I don’t think I have ever seen zucchini bread for sale in the grocery store, even though other quick breads – in the guise of cake – make an appearance there. That’s ok. We home cooks are a creative bunch and are quite happy to experiment with our own recipes, unhindered by commercial expectations.

Photo by Pixabay/jernejar

Last year my zucchini patch threatened to take over the neighborhood. I made lots of bread, but concentrated on using zucchini in non-traditional yeast breads like Zucchini Olive Yeast Bread, Zucchini Ricotta Chive Bread, and Golden Semolina Zucchini-Tomato Bread.

This year has been challenging for gardeners in the Mid-Columbia region; too much heat and too little water greatly reduced the harvest. But I still have enough large zucchini to turn into bread. I thought the following combination would be a nice treat for the kids’ lunchbox as they headed back to school. It seems they agreed. They remain vague as to whether or not the bread lasted till lunch!

Orange-Oatmeal Zucchini Bread Recipe


  • 3 eggs
  • 1/2 cup safflower oil
  • 1/2 cup plain yogurt
  • Juice from 1 large orange
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • Grated zest from 1 large orange
  • 3-1/2 cups grated zucchini
  • 3 cups all-purpose flour
  • Dash salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup rolled oats


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease two 8-1/2 x 4-1/2 inch loaf pans.
  3. Add eggs, oil, yogurt, orange juice, sugars, orange zest, and zucchini to a large bowl. Stir well to combine.
  4. Sift together flour, salt, baking soda, baking powder and rolled oats. Add to bowl.
  5. Stir until all ingredients are combined. Divide mixture between the two loaf pans.
  6. Bake for 50-60 minutes or until done. Test by inserting a toothpick in the center of the bread. When it comes out clean the bread is done.
  7. Let bread cool in pans for 15 minutes. Gently turn out onto a wire rack and cool completely before cutting.

Bread may be frozen for up to 3 months.

3/11/2021 12:07:55 PM

Usually apple sauce can be substituted for some of the refined sugar. You might experiment with stevia; look up a substitution ratio of sugar to stevia. Raw honey might be better because it's not refined/processed, but it still has a lot of sugar calories. Bread in general has a high glycemic impact on the body because of the flour. I wonder what this would taste like using almond flour, coconut flour, cassava flour, or a gluten-free blend? Looks delicious!

3/9/2021 10:14:54 AM

Marie, that amount of sugar is split over two loaves. You could also just try reducing the sugar. I have found I can use the sugar by at least a quarter and the bread turns out fine. I'd use 3/4 cup white sugar and maybe 1/3 cup brown sugar.

3/8/2021 9:32:12 PM

Thought I had found a good healthy recipe until I saw one and a half cups of sugar??? Has anyone tried any successful sugar alternatives? Would love to hear. Thanks!

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