Another zucchini harvest recipe. This one uses honey instead of sugar for a lightly sweet and healthier version of zucchini bread.
Ingredients
2 medium zucchini shredded (2 c. shredded)
2 c. AP flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. table salt
2 tsp. cinnamon
1 tsp. nutmeg
2 large eggs
2 tsp. vanilla
3/4 c. canola oil
1/4 c. honey
Directions:
Preheat oven to 350. Lightly grease loaf pan with non stick spray. Shred zucchini, place in strainer. Press zucchini firmly with a rubber spatula to squeeze out moisture. Combine all dry ingredients. Add oil, eggs, vanilla and zucchini and stir until just combined.
Place mixture in prepared loaf pan. Bake in 350 for 40 minutes until top of loaf is cracked and toothpick inserted in middle comes out clean. Allow loaf to cool in pan for 5 minutes. Remove from loaf pan and continue to cool on rack.
Enjoy warm with margarine and a little more honey, and good luck keeping it for more than a day after the family tastes their first piece.
NUTRITION INFO
Serving Size: 1, 2 inch slice
Calories 324
Fat 15g
Saturated Fat 0g
Cholesterol 39mg
Sodium 163mg
Potassium 104mg
Carbohydrates 46g
Fiber 1g
Sugar 30g
Protein 4g
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