Spray two 8x4" with cooking spray and line the bottom with parchment paper. Preheat your oven to 325°.

Wash, dry, and grate the zucchini. (You can peel it first if you don't want your bread to have green flecks.) Wash a couple oranges and use a zester to remove the orange outer layer.

In a large bowl, whisk together the oil, sugar, eggs, orange juice concentrate, zest, zucchini, and vanilla.

In a separate bowl, whisk together the flour, soda, baking powder, and salt. Add the flour mixture to the wet ingredients and stir just until there are no streaks of flour.

Divide batter evenly between the two pans.

Bake at 325 degrees for 60-65 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Let the loaves cool in the pan for about 10 minutes, then carefully remove. If they stick, you can run an offset spatula around the edge of the loaf.

Remove the parchment and place the loaves on a wire rack to finish cooling. (We like the bread warm, but it does slice more cleanly after it is completely cool.)

For the glaze - whisk together the powdered sugar, salt, orange juice, and zest in a small bowl until smooth. Drizzle over the loaves. If they are slightly warm, it will melt into the bread; if they are cooled, it will hold its shape. Both ways are tasty!