(Apologies to Elizabeth Barrett Browning fans for manipulating her famous poem)
What else should a girl be doing at 8 a.m. Friday other than making zucchini bread?
I had two problems Thursday night by the time I got home from my book club.
A) I hadn’t used some zucchini I bought last weekend because I’d been slightly under the weather and didn’t feel like cooking.
B) We were heading to Gray’s mom’s on Friday after work and I hadn’t picked up anything to bring for her.
Zucchini bread. Problem solved.
So at 8 a.m., much to Gray’s confusion, I was standing in the kitchen grating zucchini.
I found the recipe here at 100 Days of Real Food and loved that it used whole wheat flour and honey as a sweetener instead of sugar.
It gave me an excuse to use some locally produced honey! One of my colleagues dabbles in bee keeping, and I had a fresh jar on hand.
Here’s the recipe:
- 3 cups whole-wheat flour
- 1 tablespoon cinnamon
- 1 ½ teaspoons baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 3 eggs
- ¾ cup oil (The author used coconut oil; I used canola)
- ½ cup honey
- 1 teaspoon vanilla
- 3 cups grated zucchini
- 1 cup chopped nuts (optional – I didn’t have any on hand, so I didn’t include any. The author suggests pecans, almonds or walnuts)
- Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
- Blend the dry ingredients.
- Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
- Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.
- If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans.
- For one larger loaf pan bake for 50 – 60 minutes.
- For muffins bake for 15 – 20 minutes.