Monday, August 23, 2010

Whole Wheat Zucchini Bread

When you mill your own grains sometimes the recipe just don't come out the same. So whenever I find a whole wheat recipe that works, and works well, I'm really excited. Sue Becker of Bread Beckers has a cookbook of recipes she has compiled that is worth every penny of the $6 she charges for this little gem. Zucchini Bread is just one of many I make regularly as her recipes have become a part of our every day life.

Zucchini Bread
(makes 2 9" x 5" loaf pans)

3 cups grated zucchini or carrots (or both)
1 cup olive oil or cocoanut oil
1 cup raw honey
4 eggs
2 tsp. vanilla
3 cups freshly milled flower
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 tsp. nutmeg
1 cup raisins
1 cup chopped nuts (I like to use walnuts)

Beat oil and honey together, then add eggs and vanilla. Stir in grated zucchini and/or carrots. Combine dry ingredients then add to liquid mixture. Stir in nuts and/or raisins. Pour into buttered 9" x 5" loaf pans or you may use muffin tins. Bake at 350 degrees for 45-50 minutes (12 - 15 min. for muffins) or until tester comes out clean.

As you already know, zucchini bread is a great use of all that squash coming out of the garden. Make bunches of this and freeze it for breakfast later on. But of course, you'll want to eat some as you go.



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