Honey-Zucchini Bread
"This is a great, spicy zucchini bread that is sweetened only with honey. Make this on a Saturday morning to enjoy with your coffee."
photo by evelynathens
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
20
ingredients
- 3 eggs
- 1 cup honey
- 1 cup vegetable oil
- 1 tablespoon vanilla
- 2 cups grated unpeeled zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1⁄2 teaspoons cinnamon
- 1 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1 cup chopped walnuts or 1 cup pecans
directions
- Preheat oven to 375 degrees F (190C).
- Butter two 8 x 4 inch loaf pans.
- Beat eggs well.
- Add oil, then honey (put honey in measuring cup after oil because the oiled cup will allow the honey to drip out more easily) and vanilla.
- Stir in zucchini.
- Mix dry ingredients together.
- Stir into zucchini along with nuts.
- Pour into the prepared loaf pans.
- Bake for 45-55 minutes, or until tested done.
- Cool in pans for 15 minutes before turning out.
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Reviews
-
A great way to use all that zucchini that you have this time of year. I made muffins and baked about 18 minutes. -
A lovely spiced bread, easy and quick to put together. Liked the tip about measuring the honey after the oil too! -
Several people had problems with a too dark crust but undone center, so I decreased the oven temp to 350 and increased the time to 1 hour and 10 minutes. My loaf pans are stoneware and metal pans may cook differently, so I'd recommend you check them at 55 minutes and add time until the pick is clean. I also use a thermometer. For regular bread, I take it out at 190-200 degrees, but this shouldn't be dry, so I'd look for more like 180 degrees.<br/><br/>By doing this, I had a light brown crust with a moist, but done center. I also decreased the ginger to half a teaspoon because my family likes it less spicy. -
I just wanted to say I made this recipe yesterday and again today, and it turned out great !!!! Only I used 3 cups spelt flour, and baked at 350 instead of 375. Today I used half organic carob chips and half walnuts. -
I made these into muffins. I had the same issue as another reviewer. the outside was slightly overdone and the inside slightly underdone. Really like the flavor though.
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Tweaks
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this was really good and had an excellent flavor! the only reason i gave it 4 stars and not 5 was because the middle stayed a little gooey... well almost raw but the edges were getting burnt and dry. but over all it was good and i love that it only has honey to sweeten.. very sweet! loved the flavor and a nice heavy bread.. although i didnt put near the oil it called for i subbed it for some prune butter.. i hate greasy bread. and i used spelt flour instead of white, i also subbed a little of the flour with oats because i love the texture oats give breads.. anyway i may try making this into muffins or in an 8 inch pan so the middle can cook better. but i really liked it. thanks
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
