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Zucchini Bread

This zucchini bread can be frozen. Wrap tightly in aluminum foil and plastic wrap and freeze up to one month.
Course Breakfast
Cuisine American
Keyword baking, honey, quick bread, walnut, zucchini bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 18 slices
Author Vintage Kitty

Ingredients

  • 3 cups all purpose flour (13.5 oz)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 5 tsp cinnamon
  • 1 tsp ginger
  • 1/8 tsp cardamom
  • 3 eggs
  • 3/4 cup sugar
  • 2/3 cup honey
  • 1 1/4 cup vegetable oil (or light olive oil)
  • 4 tsp vanilla extract
  • 2 1/4 cups grated zucchini
  • 1 1/4 cups walnuts coarsely chopped

Instructions

  • Preheat oven to 350F
  • Grease and flour 2 loaf pans and set aside.
  • Combine flour, soda, salt, baking powder and spices in a bowl and whisk thoroughly.
  • In a large mixing bowl whisk together eggs, sugar, honey, oil, and vanilla extract until smooth.
  • With a spatula, stir in zucchini.
  • Dump in flour mixture and stir until almost all the flour has been incorporated.
  • Add in walnuts and stir just until nuts are dispersed (don't over mix!)
  • Divide batter between prepared pans.
  • Bake for 45-60 minutes, or until a toothpick comes out clean.