Rating: 4.5 stars
62 Ratings
  • 5 star values: 37
  • 4 star values: 17
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1

I took an old favorite and juiced it up by cutting the white sugar completely, replacing with honey and brown sugar to reduce the total sweetener by half. I also cut the oil back to 25 percent and introduced one-third whole wheat flour. The results are in; it's even better than the original! I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy. This is a large batch recipe, but you can easily cut it in half.

Recipe Summary

cook:
50 mins
total:
1 hr 10 mins
prep:
20 mins
Servings:
36
Yield:
3 - 8x4 inch loaves
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside.

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  • In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.

  • Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.

Nutrition Facts

190 calories; protein 4.1g; carbohydrates 30.6g; fat 6.4g; cholesterol 31mg; sodium 242.1mg. Full Nutrition
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