Zucchini Orange Bread

 The moistness of the zucchini with the subtle orange flavour is fantastic.  This recipe is an adaption from Eating Alive. I have made this recipe gluten free but you can use any flour you want.  I chose millet and barley as I had a lot on hand.
 Dry Ingredients

• 1 cup millet flour
• 1 cup barley flour
• 4 tsp. no-aluminum baking powder
• ¼ tsp. sea salt

Wet Ingredients

• 1 cup shredded zucchini
• 1/3 cup maple syrup
• 1/3 cup apple juice
• ¼ cup grapeseed oil
• 2 Tbs. grated orange rind (organic orange = no pesticides)
• 2 tsp. vanilla extract

Method:

1. In a small bowl, combine all the dry ingredients by sifting or stirring to ensure the baking powder is throughout ingredients.
2. In a medium bowl, combine all the we ingredients and mix.
3. Preheat oven to 350 degrees and oil and flour a small bread pan.
4. Add the dry ingredients to the wet ingredients and stir to combine. If the mixture is too dry, add a little more apple juice.
5. Scoop the mixture into the oiled and floured bread pan and bake for approximately 1 hour.
6. The bread is done when the top is nicely browed and a toothpick comes out clean.
7. Turn the bread out on a cooling rack and let cool completely before slicing or it will be doughy.

​Go here to print this recipe:recipe_zucchini_orange_bread.docx