This time of year there are lots of zucchinis around in stores and at farmers markets. A great way to use them up is in zucchini bread! This recipe is so delicious – and the orange makes it a perfect morning snack.
I don’t like a lot of steps, or a lot of dirty dishes, so this recipe is great because you basically can make it all in one bowl and there aren’t a lot of steps involved.
- 1/3 cup of Coconut Oil
- 1 large Egg
- 1/2 cup Lactose Free Plain Greek Yogurt
- 1/3 cup Agave Syrup
- 1.5 tsp Vanilla Extract
- 1.5 cups Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1 medium Zucchini
- 1 Orange, zested.
Preheat your oven to 350ºF.
Grate your zucchini using a cheese grater. Squeeze out most of the liquid by putting the shredded zucchini into a cheese cloth and squeezing. Dispose of the liquid.
Zest the entire orange. Cut up the rest of the orange into slices and enjoy the slices while you bake (:
Mix together all of the wet ingredients in a large bowl. Add your dry ingredients, including the zucchini and orange zest. Mix well.
Line your bread pan with parchment paper. Drop your batter into the pan.
Place into the centre of your oven and cook for 35-45 minutes (really depends on your oven. I check mine a few times once it get’s beyond the 30 minute mark). If you can insert a toothpick and pull it out clean, then the bread is ready. Try not to overcook.
I usually make 2 loaves and freeze one. They can last in the freezer for a few months, just make sure they are properly sealed.
This recipe also makes really great mini muffins! They only need to cook for 4-5 minutes.