Preheat oven to 375 degrees. Spray an 8”x5” loaf pan with oil. Line the bottom with parchment paper and spray the paper.
In a large bowl beat together the oil, syrup and brown sugar until it is well mixed together. Add the eggs, vanilla and orange extract and beat vigorously until it is thickened and holds together.
Add the flour, baking powder, baking soda and salt. Stir in the dry ingredients until they are just disappearing into the batter.
Fold in the grated zucchini and the diced apricots until all the flour is mixed in and the zucchini and apricots are evenly distributed.
Pour the batter into the pan and spread it even. Top with the orange slices if you are using them. Bake in a 375-degree oven for 55-65 minutes until done. Use the tester method to determine doneness: a toothpick inserted into the center should come out clean. Alternatively, an instant-read thermometer will read 200 degrees in the center of the loaf.
Recipe Notes
Note: This recipe can be doubled. The loaves freeze well, wrapped in plastic, for up to three months.