Serves: 12
Total Calories: 164
Beat egg slightly in large bowl. Add agave, oil and vanilla mix well. Combine flour, baking powder, orange peel, baking soda, ginger and salt in medium bowl. Add flour mixture, zucchini and sunflower seeds to agave mixture mix until well blended. Spoon batter into well greased 9 x 5 x 3-inch loaf pan. Bake at 325°F about 1 hour or until wooden pick inserted near center comes out clean. Cool 10 minutes in pan remove from pan and cool completely.
This Agave Zucchini Bread recipe is from the Agave Recipes Cookbook. Download this Cookbook today.
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