This spring I was given the biggest zucchini that I’ve ever seen in my life. It came straight out from my uncle’s garden and he passed it to me to make zucchini bread. I’ve already made 4 zucchini bread and only used about 1/3 of the zucchini.

Since I had so much zucchini and time in my hands, I’ve tried out four different recipes to see which one tasted the best. The first one was with greek yoghurt, the second with orange juice, the third with coconut milk and the last one with coffee (which turned out really yucky). In the end, the second option tasted the best so I’m going to share that recipe with you today!

Orange zucchini loaf

Preparation time: 20 min
Baking time: 40min or when skewer comes out clean

Nutrition per slice (10 servings)

Ingredients

1. 200g self-raising flour
2. 50g brown sugar
3. 50g caster sugar
4. 220g zucchini (grated)
5. 1 tsp cinnamon powder
6. 0.25tsp nutmeg powder
7. 1 tsp vanilla essence
8. 2 tbs maple syrup
9. 2 eggs
10. Zest 1 orange
11. 80ml orange juice
12. 100ml grape seed oil (or canola oil)
13. 2 tbs chia seeds (or walnuts)
14. 2 eggs

Directions

1. Preheat the oven to 170 degrees
2. Grease the loaf pan
3. Add the brown sugar, caster sugar, vanilla essence, maple syrup, eggs, orange juice and zest, grape seed oil into a large mixing bowl and mix it well
4. Add in the grated zucchini into the mixed wet ingredients
5. Sieve the self-raising flour, cinnamon and nutmeg powered into the wet ingredients
6. Mix it well then add the chia seeds into the mixture
7. Pour the mixture into the loaf pan and bake it in the oven for 40min or until the skewer comes out clean
8. Leave it to cool in the tin then turn out onto a wire rack to cool