It's that time of year when the first zucchini are coming off the vine in the Waterford Bee Co. veggie patch. We love having a veggie patch close to our hives and our pollinator gardens. We have so many honey bees, butterflies, bumble bees and hummingbirds criss-crossing the bee yard into the veggie patch it's un-bee-lievable! If you're like us we have too many zucchini to count and like to use them up quickly! This is a great recipe that offers a moist delicious bread that is perfect with a smear of butter, jam or more HONEY!
2 large eggs
2/3 cup olive oil
2/3 cup brown sugar
1/3 cup raw honey (Waterford Bee Co Wildflower or Buckwheat honey are perfect to use!)
2 teaspoons vanilla
2 cups shredded zucchini – leave skins on
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons cinnamon
** This recipe makes one large loaf or two smaller ones. We've found that making smaller ones is often easier to get the center done. Also works with muffins.
Prep. Preheat oven to 350 degrees. Prepare a loaf pan with baking spray.
Shred zucchini. Use a chopper, food processor, or box grater to shred the zucchini. Leave the skins on!
Make batter. Combine the wet ingredients – the eggs, olive oil, brown sugar, honey, vanilla, and shredded zucchini. Then add the dry ingredients – the flour, salt, baking soda, baking powder, and cinnamon.
Add to pan. Pour the batter into the prepared (greased) loaf pan.
Bake. Bake the zucchini bread for approximately 45-50 minutes, or until the center is done after testing with a toothpick.
Cool. Let the bread sit in the pan for about 5-10 minutes, and then remove to a cooling rack.
The shredded zucchini should NOT be dried for this recipe. The high water content helps make this bread super moist.
This bread freezes well up to three months.