Zucchini Bread - whole grain
A whole grain muffin/bread
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup honey
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 tablespoon cinnamon
- 3 cups whole wheat flour i use white whole wheat
- 3/4 cup oil i used coconut oil
- 3 cups zucchini
- 1 cups chopped nuts optional
- Carbohydrate 33.6460862624897 g
- Cholesterol 61.0743055554175 mg
- Fat 85.7000476886092 g
- Fiber 6.2766507797058 g
- Protein 7.16190248221264 g
- Saturated Fat 62.1767985866201 g
- Serving Size 1 1 Serving (163g)
- Sodium 168.431680552423 mg
- Sugar 27.3694354827839 g
- Trans Fat 12.5586316596437 g
- Calories 879 calories
Preheat oven to 300 degrees for small loaf or 325 degrees for large loaf pan or muffins. Blend the dry ingredients Make a well in the middle and pour the eggs, oil, honey and vanilla. Stir just until mixed - do not over mix. Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pans or muffin holders and bake until a toothpick comes out clean. If using a small muffin pan, bake for 30-40 minutes. For one larger loaf pan, bake for 50-60 minutes. For muffins, bake for 15-20 minutes.
