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V.I. Holistic Nutrition

Zucchini Orange Bread

1/20/2020

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 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
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