I love zucchini bread. The following recipe is one I have been using for the past 18 years. The addition of honey to the recipe makes this bread come out moist and uniquely flavorful.
2 loaves
12 servings per loaf
Ingredients:
3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tbsp. ground cinnamon
1 cup chopped pecans
2 lg. zucchini
2 eggs, slightly beaten
1 1/2 cup sugar
3/4 honey
1 cup vegetable oil
2 tsp. vanilla extract
Directions:
1. Combine the first 5 ingredients; stir in pecans. Shred enough zucchini for 2 cups. Combine zucchini qith remaining ingredients. Stir into flour mixture until dry ingredients are moistened.
2. Spoon batter into 2 greased and floured 9″x5″x3″ loaf pans. Bake at 350 degrees F for 65 minutes or until a wooden pick inserted into the center comes out clean. Remove from oven and cool in pans for 10 minutes; remove from pans and cool completely on wire racks.
Calories/serving: 508
Sodium: 285 mg
Cholesterol: 45 mg
This definitely qualifies as comfort food and is OH SO YUMMY! It is by far my favorite. It’s great for breakfast or dessert or a snack any time of day!
Buen Provecho!
This sounds SO GOOD! I haven’t had homemade zucchini bread in years, and I’m pretty sure it didn’t have honey (or pecans) in it. The last time I made banana bread I was contemplating a banana/zucchini bread but didn’t have zucchini, I’m thinking I should get some.