- 1
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preheat fan forced oven to 160 deg C.Grease a loaf pan.
- 2
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Place the orange zest, olive oil, raw sugar and eggs in a clean and dry bowl. Whisk till eggs grow pale yellow.
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- 3
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Now add the grated zucchini and pepita. Stir carefully with a spatula. Be careful not to stir vigorously as you don't want to loose the aeration.
- 4
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Now add all the remaining dry ingredients and fold with a spatula
- 5
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Now - add the mixture in the prepared loaf tin. Smooth the top. Bake for 50-55 minutes till skewer comes out clean.
- 6
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For a variation, swap pepita with pistachio; rye flour for wholemeal flour; light olive oil for sunflower oil.
- 7
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Leave to stand in the loaf tin for 5 minutes before turning onto a wire rack to cool. Serve plain or with butter.
Ingredients
2 | Eggs |
½ | Cups Raw Sugar |
⅔ | Cups Light Olive Oil |
Finely grated zest of 1 orange | |
300 | Grams Grated Zucchini (Cougette) |
75 | Grams Pumpkin Seeds (Pepita) |
1 | Cup Plain Flour |
1 | Cup Rye Flour |
2 | Teaspoons Baking Powder |
1 | Teaspoon Ground Cinnamon |
Butter to serve (optional) |