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!
I'm a mom of two beautiful little girls, stay-at-home mom and blogger. I write about things that affect the everyday life of a stay-at-home parent or any parent for that matter such as parenting, relationships, discipline, the media, product reviews, giveaways, social media, food, cooking, gardening and anything else that might come my way.
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.