There’s something about zucchini bread that I love. Who would have thought that a vegetable would make delicious sweet bread. . .
The honey adds a nice and different flavor. The raisins and pineapple add a lovely sweetness.
The dough is nice and thick. You get a lot of delicious flavor from the combination of all the ingredients.
The bread is sweet, but not overly so. Using the honey instead of sugar give it a nice texture as well.
The bread is great warm or cold, I spread mine with a little butter.
This zucchini bread is not the nest I have ever had, but it certainly ranks in the top five.
THE BEST ZUCCHINI BREAD EVER
3 Eggs
1 1/2 Cups Honey
1 Cup Oil
1 Teaspoon Vanilla
2 Cups All Purpose Flour
1 1/2 Cups Whole Wheat Flour
1 Teaspoon Salt
2 Teaspoons Baking Soda
1/2 Teaspoon Baking Powder
1 1/2 Teaspoons Cinnamon
3/4 Teaspoons Nutmeg
2 Cups Cooked Grated Zucchini
8 Ounces Crushed Pineapple, Drained
1 Cup Raisins
1 Cup Walnuts
Beat together the eggs, honey, oil and vanilla. Sift together the flours, salt, baking soda, baking powder, cinnamon, and nutmeg. Add to wet ingredients. Fold in zucchini, pineapple, raisins and nuts. Bake in 2 greased loaf pans in a 350 degree oven for 60 minutes.
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