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Zucchini Orange Bread with Pecans

Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8

Equipment

  • 1 (9 x 5) loaf pan
  • 2 Medium bowls
  • 1 whisk
  • 1 rubber spatula
  • 1 Set of measuring spoons
  • 1 set of measuring cups
  • 1 box grater
  • 1 Microplane for zesting the oranges
  • 1 small ramekin for melting coconut oil

Ingredients
  

  • 1.5 cups all-purpose flour (plus a bit more to flour the pan after greasing)
  • 1/2 Tbsp. Baking powder
  • 1/4 tsp. Baking soda
  • 3/4 tsp. kosher salt
  • 1 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1/4 tsp. Cloves
  • 1/4 cup milk
  • 1/2 cup orange juice
  • 1 tbsp. orange zest finely zested with microplane (plus more if you want to put on top)
  • 1/4 cup coconut oil melted
  • 1 egg
  • 1/2 cup sugar
  • 1 cup “shredded” raw zucchini (use large hole on box grater and do not squeeze out the moisture)
  • 1 cup chopped pecans
  • Sanding sugar optional, as needed, for on top
  • Pan spray to grease the baking loaf pan

Instructions
 

  • Preheat oven to 350°F.
  • Grease and flour pan.
  • Whisk together the flour, baking powder, baking soda, salt cinnamon, nutmeg, and cloves in one of the bowls. Then stir in the walnuts. Set aside.
  • Place the egg in the other bowl. With the whisk, slightly beat the egg.
  • To the egg, add the milk, applesauce, melted coconut oil, and sugar. Whisk together, then add the shredded zucchini and diced apples to this bowl. Mix in with the rubber spatula.
  • Add the dry ingredients to the wet ingredients and mix until just blended into batter. Do not over mix.
  • Put the batter into the greased and floured loaf pan. Sprinkle with sanding sugar, if using.
  • Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven, and let cool 5 minutes.
  • Turn out onto a rack to cool completely.
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