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Title: Zucchini-Honey Bread Categories: None Yield: 1 Servings 3 c All-purpose flour 1 ts Baking powder 1 ts Baking soda 1 ts Salt 1 tb Ground cinnamon 1 c Chopped pecans 2 c Zucchini, shredded 2 Eggs, slighly beaten 1 1/2 c Sugar 3/4 c Honey 1 c Vegetable oil 2 ts Vanilla extract Combine first 5 ingredents; stir in pecans. Combine zucchini and remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 9x5 inch baking loafpans. Bake at 350 for 1 hour and 5 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pans and let cool on wire racks. Makes 2 loaves. Posted to EAT-L Digest by Pam & KerryAnn Cobb |