Zucchini Beead

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  2. Zucchini Bread
  3. INGREDIENTS:
  4. 3 cups whole-wheat flour (I used King Arthur's white whole-wheat flour)
  5. 1 tablespoon cinnamon
  6. 1 1/2 teaspoons baking soda
  7. 1/4 teaspoon baking powder
  8. 1/2 teaspoon salt
  9. 3 eggs
  10. 3/4 cup oil (I used coconut oil)
  11. 1/2 cup honey
  12. 1 teaspoon vanilla
  13. 3 cups grated zucchini
  14. 1 cup chopped nuts (optional - I have tried both pecans and almonds, although walnuts would be good too)
  15. DIRECTIONS:
  16. Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
  17. Blend the dry ingredients.
  18. Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed - do not overmix.
  19. 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.
  20. If using smaller pans bake for 30 - 40 minutes. I was able to fill four of my small loaf pans.
  21. For one larger loaf pan bake for 50 - 60 minutes.

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Taken from www.epicurious.com/recipes/member/views/zucchini-beead-51151541 (may not work)

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