Zucchini is plentiful this time of year, so I thought I’d share this yummy recipe with you that is a healthier version of an old favorite.
3 eggs, beaten
3/4 c. oil
1 cup raw honey
2 cups grated zucchini (or yellow squash)
1 tsp real vanilla
3 cups whole wheat flour
1 tsp sea salt
1 1/2 tsp baking soda
3 tsp cinnamon
1/2 tsp aluminum-free baking powder
Beat eggs until light and foamy (I use my Bosch w/ a whisk attachment).
Add next 4 ingredients and lightly mix.
I use my Bosch slicer/shredder/grater attachment to do the zucchini. It’s quick and beautiful. When I’m faced with an abundance of zucchini (via the generosity of friends…remember, I have a BROWN thumb!), I shred them all and freeze in 2 cup amounts in zippy bags.
Sift together last 5 ingredients (reality check here…I do NOT sift) and add, mixing well.
About a year ago, we purchased a Vita-Mix with the grain mill attachment. I think I’ve mentioned before that while it does not seem quite as fine as the flour I was buying, I actually really like it that way.
Pour into 2 medium-sized loaf pans.
Bake at 325 for 30-40 mins.
This bread is just delightful and we’ve been gobbling it up for breakfast!