Jul. 10, 2007 - Zucchini Bread
Zucchini Bread
I took an old favorite and juiced it up by cutting the white sugar completely, replacing with honey and brown sugar to reduce the total sweetener by half. I also cut the oil back to 25% and introduced one-third whole wheat flour. The results are in; it’s even better than the original! My son Josh said to tell you he LOVED it and had 6 pieces! Similar in texture and sweetness to banana bread, it’s a fabulous hit in our house! I like to use the huge zucchini that didn’t get picked on time, as long as it’s still green and healthy. This is a large batch recipe, but you can easily cut it in half.
Makes (3) 4”x8” Loaves
Whisk wet ingredients together in a large bowl.
- 6 eggs, whisked until frothy
- 1 c. honey
- 1 c. brown sugar
- ½ c. oil (I like canola)
- 1 tsp. Vanilla
- 4 c. peeled, seeded, and shredded zucchini
Whisk dry ingredients together in a second large bowl.
- 2 c. 100% whole wheat flour
- 4 c. white flour
- 2 Tbsp. Cinnamon
- 2 tsp. Salt
- 2 tsp. Baking soda
- 2 tsp. Baking powder
Add dry ingredients to wet ingredients and stir thoroughly. Add 1 c. chopped nuts, if desired.
Grease (3) - 4”x8” loaf pans and fill ½ full. Bake at 325° for 50-60 minutes, or until inserted knife comes out clean. Cool 10 minutes in pan, then turn out onto wire rack to cool completely before bagging (if they haven’t already eaten it) ;-).
Tips: Use dark, heavy, non-stick loaf pans for best results. Use local honey to help build immunity to summer allergies. If the zucchini is large, take extra care to cut out and discard the seeds.
© Sallie H., 2007. All rights reserved.
Comments
Jul. 10, 2007 - going to try it
Posted by kaysmarmey
Thanks for sharing your wonderful recipe, I am going to try this one when I get some zucchini!
Melissa
