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.