what to do with all this zucchinni part 3 — orange zucchini bread

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Once in a blue moon, I want something other than chocolate, and this totally hits the spot.  I love that I don’t have to feel super guilty eating it or giving a second piece to the kiddies. 

Orange Zucchini Bread — adapted from Our Best Bites

2 1/4 cup whole wheat flour

2 teaspoons cinnamon

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 1/2 teaspoons baking soda

3 eggs

1/2 cup coconut oil

3/4 cup evaporated cane juice

1/2 cup brown sugar

2 teaspoons vanilla

1/2 cup greek yogurt

4 drops orange essential oil (make sure it’s a high quality oil, I use Young Living)

3 cups shredded zucchini

Preheat oven to 350 degrees.  Grease and flour 2 8 inch loaf pans.

Combine flour, cinnamon, cloves, baking soda, and salt.  Set aside.

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Beat oil, sugars, vanilla and eggs together for about 2 minutes.

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Add yogurt and your essential oil.  You can also use the zest from one large orange.  Beat until just combined.

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Stir in the zucchini, and then the flour mixture.  Stir only until combined.

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Divide between 2 pans.  If you really have a sweet tooth, sprinkle with cinnamon and sugar.

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Bake for 45 minutes.  Check with a toothpick.  If it comes out clean, they’re done, if not, put them back in the oven and recheck every 2 minutes or so. 

Remove from oven and place on cooling rack.  Allow them to cool for 10 minutes before you try and remove the bread from the pans. 

ImageAbsolutely delicious — who knew zucchini could taste this good?  Oh, one thing I failed to mention is that shredded zucchini actually freezes pretty well.  Pull some out of the freezer in the middle of winter and enjoy a bit a your summer bounty.

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