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.

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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!

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