How to Bake Zucchini & Pepita Loaf

Place the orange zest, olive oil, raw sugar and eggs in a clean and dry bowl. Whisk till eggs grow pale yellow.

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.

Now add all the remaining dry ingredients and fold with a spatula

Now - add the mixture in the prepared loaf tin. Smooth the top. Bake for 50-55 minutes till skewer comes out clean.

For a variation, swap pepita with pistachio; rye flour for wholemeal flour; light olive oil for sunflower oil.

Leave to stand in the loaf tin for 5 minutes before turning onto a wire rack to cool. Serve plain or with butter.