Zucchini Beead

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   Zucchini Bread

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   INGREDIENTS:

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   3 cups whole-wheat flour (I used King Arthur's white whole-wheat flour)

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   1 tablespoon cinnamon

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   1 1/2 teaspoons baking soda

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   1/4 teaspoon baking powder

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   1/2 teaspoon salt

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   3 eggs

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    3/4 cup oil (I used coconut oil)

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    1/2 cup honey

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    1 teaspoon vanilla

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    3 cups grated zucchini

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    1 cup chopped nuts (optional - I have tried both pecans and almonds, although walnuts would be good too)

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    DIRECTIONS:

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    Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.

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    Blend the dry ingredients.

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    Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed - do not overmix.

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    Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.

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    If using smaller pans bake for 30 - 40 minutes. I was able to fill four of my small loaf pans.

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    For one larger loaf pan bake for 50 - 60 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.