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.Ingredients
- 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.
