Whole Wheat Zucchini Bread
2 C Evaporated Cane Sugar
1 C Vegetable oil (Canola or Safflower is best)
1 t Vanilla
2 C Whole wheat flour
1 C White flour
1 t Salt
2 t Cinnamon
1 t Soda
1/4 t Baking Powder
2 C Zucchini (Shredded)
Cream together eggs, sugar, oil and vanilla. In separate bowl sift together the flours, salt, baking powder, baking soda and cinnamon. Combine wet and dry ingredients.
Squeeze as much water as possible from zucchini then add to batter.
Preheat oven to 325 degrees. Divide batter into two greased loaf pans or five mini loaves.
Bake for 40 minutes.
***Note - If you would rather use a muffin pan, adjust bake time to 25 minutes***
Our family likes to eat zucchini bread plain, with butter and even with honey butter. To make your own just add 2 T honey to 1/2 C of soft butter. Try it out before all the zucchini are done for the year!
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