Zucchini Bread Recipe

by Jennifer Willis

This zucchini bread recipe is one of our family's favorite treats.

• 1 Tablespoon cinnamon
• 1 Tablespoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 3 eggs
• 1 cup vegetable oil
  (You can substitute 1 cup of applesauce for the 1 cup of oil)
• 1 cup honey
• 1 cup crushed pineapple (optional)
• 2 heaping cups raw, grated zucchini (1 quart bag of frozen zucchini)
• 3 cups whole-wheat flour

Mix together all the ingredients before mixing in the flour.

After mixing in the flour, pour the batter into two greased loaf pans. Or you can use wax paper to keep the bread from sticking to the bottom of the pan.

Bake at 350° for one hour.

Check the bread to see if it's done by sticking a knife in the center of one of one the loaves. If it comes out clean (without dough sticking to the knife), the bread is ready to take out of the oven.

Grate your zucchini during the summer and freeze 2-3 cups of it in a quart size freezer bags. This way you can make zucchini bread all winter.

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Homemade Bread Recipes
Healthy Breakfast Foods
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Zucchini Recipes