Zucchini-honey bread

1 Servings

Ingredients

Quantity Ingredient
3 cups All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 tablespoon Ground cinnamon
1 cup Chopped pecans
2 cups Zucchini, shredded
2 Eggs, slighly beaten
1½ cup Sugar
¾ cup Honey
1 cup Vegetable oil
2 teaspoons Vanilla extract

Directions

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 <priss@...> on Jul 6, 1997

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