Whole-Wheat Zucchini Bread

By ShoDav

Ingredients

• 3 cups whole-wheat flour (I used King Arthur's white whole-wheat flour)
• 1 tablespoon cinnamon
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup oil (I used coconut oil)
• 1/2 cup honey
• 1 teaspoon vanilla
• 3 cups grated zucchini
• 1 cup chopped nuts (optional – I have tried both pecans and almonds, although walnuts would be good too)

Details

Servings 1
Adapted from 100daysofrealfood.com

Preparation

Step 1

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

Make a well in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.

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.

- If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans.
- For one larger loaf pan bake for 50 – 60 minutes.
- For muffins bake for 15 - 20 minutes.

Enjoy and don't forget to freeze the leftovers!

Instructions