By: Susan Joy
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.
Serves: 1 loaf | Prep Time: 00:20 | Cooking Time: 00:55
- 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
- 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
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.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and well being.