I Throw Like a Girl

Saturday Stirrings ~ Zucchini-Honey Bread

Posted by Carol on July 19, 2008

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.

To leave your recipe, click on Mr. Linky below.  If you don’t have a blog, please leave your recipe in the comments.  Be sure to link directly to your recipe post and then link back here so your readers can find some really great new recipes to try!

 

 

 

 

.

Advertisements

3 Responses to “Saturday Stirrings ~ Zucchini-Honey Bread”

  1. Beverlydru said

    I’m looking forward to trying some more new recipes. Thanks for doing this!

  2. Heather said

    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!

  3. That looks wonderful! Thanks for sharing and I like the idea of the online bible study. I’ll have to look into that!

Sorry, the comment form is closed at this time.

 
%d bloggers like this: