I’m seriously knee deep with zucchini and squash this growing season. Every year I have a good crop but this year it’s amazing. The weather has been perfect, not too hot (most days) and we have been getting plenty of rain which helps. I almost think they grow huge overnight. I check the garden daily and will notice a teeny tiny one just starting to grow and the next thing I know it’s huge. I prefer my zucchini on the smaller side, they have more flavor and aren’t full of seeds. Sometimes, I miss one and I end up with a enormous one that I wonder how in the heck I will use it.
If you end up with a huge zucchini like I have all you need to do is cut it in half, scoop out the meaty parts and use the rest. I normally just shred it. I love using shredded zucchini to mix into burgers, pasta sauces, meatloaf, muffins and bread. I’ve been using the same zucchini bread recipe for years and I wanted to change it up a bit. I love orange, especially in the summer and I thought zucchini and orange would be a good combo. Boy was I RIGHT! It was delicious. You can bet I will be making this zucchini orange bread weekly throughout the summer.
- 1 cup whole wheat flour
- 1 cup white flour
- 2 cups shredded zucchini - water removed
- 1½ teaspoons baking powder
- 1 cup raw sugar
- 2 eggs
- ½ cup organic whole milk
- ½ cup coconut oil
- zest of 1 orange
- ½ teaspoon vanilla
- 8 drops of orange essential oil
- In a large mixing bowl add flours, sugar and baking powder. Mix and set aside
- Shred 2 cups of zucchini which is about 1 medium size zucchini. SQUEEZE ALL WATER OUT of zucchini. I cannot stress this enough. If you don't squeeze the water out then it will not turn out.
- Add shredded zucchini to flour mixture
- In a smaller bowl add milk, eggs, vanilla, (melted) coconut oil, orange zest and orange essential oil. Mix until incorporated.
- Combine the wet and dry ingredients together
- Grease a 8 inch loaf pan
- Put bread mixture in pan and put in a 350 degree oven for about 60 minutes. Check after 45 minutes to see if it's done because we all every oven is different.
You can also double batch this recipe and freeze one loaf for another time. I also love to shred a bunch of zucchini and summer squash and divide into 2 cup servings. Place in freezer bags and freeze until I am ready to use it. It’s a perfect way to preserve your garden crops. How do you use up all your garden zucchini? Got a fun new recipe? Please share!!