Orange and Zucchini Bread

Orange and Zucchini Bread

  • Serves: 1 loaf
  • Prep Time: 00:20
  • Cooking Time: 00:55
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This is a deliciously moist bread with a yummy coconut-orange icing. The flavour and moisture are reached by using fresh orange juice, zest, zucchini and sweet spices. When you're given fresh oranges and zucchinis, it's the perfect time to create a new recipe, I'm sure you will love this bread as much as my family does.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 3 lge egg(s)
  • 1/3 cup honey (unprocessed)
  • 1/4 cup olive oil
  • 1/2 cup orange juice (fresh squeezed)
  • 1 Tbsp fine orange zest
  • 1 cup grated zucchini, (approx. 1/2 med zucchini)
  • 1 1/2 cups almond meal/flour
  • 1/3 cup coconut flour, sifted
  • 1/4 cup golden flaxseed meal (fine ground)
  • 2 tsp cinnamon
  • 3/4 - 1 tsp ground ginger
  • 1 tsp baking soda (bicarb)
  • 1/3 tsp fine sea salt
  • ICING:
  • 1/4 cup coconut cream, (a thick brand like Ayam)
  • 3 Tbsp coconut oil
  • 1 1/2 Tbsp honey (unprocessed)
  • 1 Tbsp orange juice (fresh squeezed)
  • 1 tsp fine orange zest
  • 1 tsp arrowroot flour

Directions

Preheat oven to 160c (fan-forced). Line a 21 x 11cm loaf tin with baking paper.

Add the eggs, honey and olive oil to a medium bowl and whisk well to combine, then stir through the juice, zest and zucchini. Set aside.

Add all the remaining dry ingredients to a large bowl (remember to sift the coconut flour to remove lumps) and stir well.

Pour the wet ingredients into the dry flour/spice mixture and stir well to combine all the ingredients together. Spoon into the prepared tin and smooth the top before the mixture thickens.

Bake for 55 - 60 minutes until golden on top and a skewer inserted comes out clean. Allow to cool in the tin for 20 minutes then transfer to a wire rack to finish cooling. Once cooled place in the fridge to chill ready to spread the icing on top.

To make the icing: Place all the icing ingredients into a small saucepan and whisk while heating until thickened. Take care that it doesn't boil. Set aside to completely cool, then place in the fridge to thicken a little further, but remove whilst still spreadable.

Before serving, place your cake on a serving plate and spread over the icing. Place in the fridge for the icing to set firm and lighten in colour, then slice and serve. In hot weather store the bread in the fridge to keep the icing firm.

egg(s)

I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

olive oil

The olive fruit of the olive tree is pressed and crushed to released the oil. Healthy fats like olive oil are essential for brain function and to transport vitamins and minerals throughout our bodies. This is a delicious oil to drizzled over salads and vegetables.

orange juice (fresh squeezed)

The orange is a fruit from the citrus family. Use freshly squeezed juice from the ripe fruit. The most common orange varieties are - Valencia, Navel and Blood oranges. Fresh orange juice is high in vitamin C, phytochemicals and flavonoids.

orange zest

The orange is a fruit from the citrus family. Orange zest is the finely grated skin from the outside of the orange but doesn't include the white pith which is bitter. The skin contains the orange oil which gives a stronger flavour when added to cooking. Use organic and locally grown if possible, scrub orange skin before using.

zucchini

A zucchini is also called a courgette or summer squash depending on which country you live in. Zucchini looks similar to a cucumber and is usually served cooked with it's skin left on. Zucchini contains a good amount of folate, potassium, vitamin A,C and fibre.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

coconut flour

Coconut flour is made by drying and grinding the meat of a coconut to a fine texture. Coconut flour is a low-carb flour that's an excellent source of dietary fibre and protein. It's a good grain-free and nut-free alternative but does require a larger amount of liquid than normal when used for baked goods. When replacing in a recipe that calls for wheat flour (or almond meal), use this guide; 1 cup of regular flour = 1/3 cup coconut flour, add an extra egg and an extra 1/3 cup of liquid. It can be used in soups, gravies and stews as a thickener and adds a boost of nutrition. There are now quite a few brands of coconut flour available and they all seem to perform differently depending on how coarse the texture is. In my recipes I used Organic Coconut Flour from 'Let's Do Organic' and 'Red Tractor Foods' I like their finer texture.

golden flaxseed meal (fine ground)

Golden flaxseed meal is finely ground linseed. You will find it in many of my recipes. It is also a great egg substitute when mixed with water. Flaxseed is very low in carbohydrates, making it ideal for people who limit their intake of carbs. It is rich in Omega-3 fatty acids, which is the key force against inflammation in our bodies. Flaxseed must be stored in the fridge. I like to use golden flaxseed as it is lighter in colour, than the brown variety and produces a nicer colour to your baking.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

ginger

Ginger root is widely used as a spice but also for medicinal purposes. It is a hot spice which you will find in many commercial curry powders. It's often used to prevent motion sickness and nausea. Some studies have shown joint swelling in people suffering with arthritis experience less pain and swelling when taken daily. I like to use fresh minced ginger in my meals and dry ground ginger in baked goods.

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

coconut cream

I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. When purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

orange juice (fresh squeezed)

The orange is a fruit from the citrus family. Use freshly squeezed juice from the ripe fruit. The most common orange varieties are - Valencia, Navel and Blood oranges. Fresh orange juice is high in vitamin C, phytochemicals and flavonoids.

orange zest

The orange is a fruit from the citrus family. Orange zest is the finely grated skin from the outside of the orange but doesn't include the white pith which is bitter. The skin contains the orange oil which gives a stronger flavour when added to cooking. Use organic and locally grown if possible, scrub orange skin before using.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).