Whole Wheat Zuchini Bread

I love this recipe: not too sweet and not too hearty! The kids love it, and even one of our college guys who won't eat vegetables enjoys it. =) We are blessed to have people bring their Zucchini harvest abundance to church to share, and I'm always happy to grab a couple, grate them up to either use right away or freeze the gratings in a bag for later. This recipe makes 3 loaves (so make sure you have enough pans before you start!) which I also love because it allows us: 1 to eat, 1 to freeze, 1 to give away.

Whole Wheat Zucchini Bread

preheat oven to 350

Ingredients:
6 eggs, beaten
1 C. honey
1 C. brown sugar
1/2 C. canola oil
1 tsp. vanilla
2 C. whole wheat flour
4 C. all purpose flour - or you could divide it 3/3 for a denser bread
2 Tbsp. Cinnamon
2 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
4 C. Zucchini, grated
1 C. Walnuts, chopped (optional- I never use them)


Remember the flax seed and water combos that you can substitute for either fats or eggs! Or just throw a handful in anyway!

In a large mixing bowl beat your eggs. Add in honey, brown sugar, oil and vanilla. In a separate bowl combine and sift together dry ingredients. Slowly add dry ingredients into your mixing bowl until everything is well combined. Add in grated zucchini.

Grease 3 loaf pans. Fill and bake for 50-60 min. Let cool. Enjoy!