Zucchini-honey bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | All-purpose flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Ground cinnamon |
| 1 | cup | Chopped pecans |
| 2 | cups | Zucchini, shredded |
| 2 | Eggs, slighly beaten | |
| 1½ | cup | Sugar |
| ¾ | cup | Honey |
| 1 | cup | Vegetable oil |
| 2 | teaspoons | Vanilla extract |
Directions
Combine first 5 ingredents; stir in pecans. Combine zucchini and remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 9x5 inch baking loafpans. Bake at 350 for 1 hour and 5 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans and let cool on wire racks. Makes 2 loaves. Posted to EAT-L Digest by Pam & KerryAnn Cobb <priss@...> on Jul 6, 1997