At this time of year, many of our gardens are over-run with lots and lots and lots of zucchini. Save the smaller tender ones to cook up as a veggie for dinner, but those GINORMOUS ones can be used for delicious zucchini bread. If you don’t tell your kids, they won’t even know they’re eating a vegetable.
Zucchini-Honey Bread
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tbsp. cinnamon
1 cup chopped peacans or walnuts (can be omitted)
2 cups shredded zucchini
2 large eggs, lightly beaten
1 1/2 cups sugar
3/4 cups honey
1 cup vegetable or canola oil
2 tsp. vanilla
-Combine the first 6 ingredients in a large bowl, stirring well.
-In a separate bowl, combine zucchini and next 5 ingredients, stirring well.
-Add to flour mixture, stirring just until dry ingredients are moistened.
-Spoon batter into 2 greased and floured loaf pans
-Bake at 350 degrees for 1 hour and 10 minutes or until toothpick inserted in center comes out clean
-Cool on rack for 10 minutes, then remove from pans.
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I Throw Like a Girl 
I’m looking forward to trying some more new recipes. Thanks for doing this!
I love zucchini bread, but I use crushed pineapple in mine. I’ll have to get it typed up and posted – yum!!!
I shared another use for zucchini! Have a great weekend!
That looks wonderful! Thanks for sharing and I like the idea of the online bible study. I’ll have to look into that!