Whole-Wheat Zucchini Bread

This Whole-wheat Zucchini Bread recipe is a great way to get picky eaters to eat their veggies—they won't even notice. This recipe can also be made as muffins if you'd like and freezes well to enjoy later.

Ingreadient

• 2 1/2 cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
• 1 tablespoon cinnamon
• 1 ½ teaspoons baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 3 eggs
• 12 tablespoons butter (melted)
• ½ cup honey
• 1 teaspoon pure vanilla extract
• 1/2 cup milk
• 2 1/2 cups zucchini (grated)
• 1 cup nuts (chopped, optional – I have tried both pecans and almonds, although walnuts would be good too)

Step by step

1. Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
2. Blend the dry ingredients.
3. Make a well (or hole) in the center and pour in the eggs, melted butter, honey, and vanilla. Stir just until mixed then stir in the milk to loosen up the batter.
4. Fold in the grated zucchini and chopped nuts if using. Spoon the batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.– If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans.– For one larger loaf pan bake for 50 – 60 minutes.– For muffins bake for 15 – 20 minutes.Enjoy and don't forget to freeze the leftovers!