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


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.


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


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


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


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


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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