Saturday, July 10, 2010

Zucchini Bread

Back in the "old days", I had a fantastic recipe for zucchini bread. The only problem was that it was overloaded with white flour, oil and sugar. While that was all well and good then, it is not so much now. What I have developed here is a zucchini bread, not zucchini cake, but it still has a nice light sweetness to it.

  • 2 c whole wheat flour
  • 1/4 t baking powder
  • 1 t baking soda
  • 1 t sea salt
  • 1 T cinnamon
  • 2 eggs, beaten
  • 1/2 c canola oil
  • 2/3 c honey
  • 2 t vanilla
  • 2 c zucchini

Preheat oven to 325 degrees and prep loaf pan. Mix dry ingredients in medium bowl and wet in small. Mix wet into dry and bake for one hour.


Kim T said...

I am so excited I found your blog! I still have frozen zucchini from last summer in the freezer and new zucchini needing to be used! Love that this is whole wheat flour and honey not sugar! Looking forward to checking out more of your blog!
Thank you!
Kim T (

Valerie Schneeberger said...

So glad you found my little baking corner! Do let me know how the bread turns out and if any questions arise. Happy baking!

christa p said...

I just made this bread today and it is amazing. Absolutely perfect - moist and very tasty! I stumbled upon your blog because I am trying a no sugar, no white flour diet for health reasons and this has been my best find! Thank you!

Anonymous said...

I want to add some oatmeal to this - How much oatmeal and what other changes do you suggest?

greensk8r said...

SO excited I found your blog!!! I have been SEARCHING aimlessle for a no-sugar added zucchini bread and this is the first one I have found that doesn't include at least SOME sugar, or splenda-yuck! Can't wait to try this!! And to read more of your blog :)

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