Zucchini Bread Recipe

by Jennifer Willis

• 1 Tablespoon cinnamon
• 1 Tablespoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 3 eggs
• 1 cup vegetable oil
  (You can substitute 1 cup of applesauce for the 1 cup of oil)
• 1 cup honey
• 1 cup crushed pineapple (optional)
• 2 heaping cups raw, grated zucchini (1 quart bag of frozen zucchini)
• 3 cups whole-wheat flour

Mix together all the ingredients before mixing in the flour.

After mixing in the flour, pour the batter into two greased loaf pans. Or you can use wax paper to keep the bread from sticking to the bottom of the pan.

Bake at 350° for one hour.

Grate your zucchini during the summer and freeze 2-3 cups of it in a quart size freezer bags. This way you can make zucchini bread all winter.

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