Zucchini Bread

10m
Prep Time
50m
Cook Time
1h
Ready In

Recipe: #1928

November 02, 2011



"There is a place near my Brothers house that he does his own honey. He is so reasonable in price as well I was actually amazed, thinking he would be more money because it is a mom and pop place, but no he was cheaper. And those are the places I like to support the most versus the big stores. So he always gets my business. Plus his creamy honey is to die for....Anyways he is such a nice guy he gave me a whole bunch of recipes to try with his honey and they sure are good. These loaves freeze very well. "

Original is 18 servings

Nutritional

  • Serving Size: 1 (60.2 g)
  • Calories 162.1
  • Total Fat - 5.8 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 27.3 mg
  • Sodium - 124.4 mg
  • Total Carbohydrate - 22.8 g
  • Dietary Fiber - 1.7 g
  • Sugars - 1.5 g
  • Protein - 5.2 g
  • Calcium - 24.4 mg
  • Iron - 2 mg
  • Vitamin C - 2.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a large bowl beat eggs with beater until they are foamy. Add in the honey, oil and vanilla, continue beating 1 more minute with beater. Stir in zucchini.

Step 2

Add in the rest of the ingredients and stir well with wooden spoon.

Step 3

Have a preheated oven of 325 and prepared pans. Grease the bottoms only of 2 9" x 5" loaf pans using either butter or shortening. Pour batter into the prepared pans and bake for 50 to 60 minutes or till toothpick comes out clean. Cool 10 minutes then remove from pans and cool on rack completely.

Tips


No special items needed.

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