Honey Whole Wheat Zucchini Bread

Well, now that everyone's gardens are bumping, there's the question: what to do with all that zucchini. There's really only so much you can do with it, but there are a few ways we make use of the tasty veggie.

My absolute favorite way to eat zucchini is sliced and sautéed in olive oil in a skillet on the stove. I seriously can eat it that way every.single.day, all year ~ too bad we haven't figured out how to grow zucchini year round.  😊 We also grill it, roast it, add it diced to soups and casseroles, and add it shredded to all sorts of baked goods. Today I'm sharing our favorite healthy twist to zucchini bread.

We've been grinding our own wheat for a long time, so it was just natural for me to create a zucchini bread recipe that took advantage of our healthy fresh ground wheat. I think it comes out of the oven just as moist as any refined flour version, maybe even better because there's an added nuttiness that comes from fresh ground wheat. I have made this recipe with regular store-bought whole wheat and it's just as good.

While we aren't a family who has completed omitted refined sugar from our diet, we do try to limit our intake. Which is why this zucchini bread recipe is made with honey. We are blessed with a local source for honey. We typically buy the 'seconds' which has some condensation in the honey. We've never had a problem with the honey so it just makes sense for us to purchase the discounted 5 gallon bucket. A 5 gallon bucket of local raw honey usually lasts us one year and we pay around $125 for the bucket.

Honey Whole Wheat Zucchini Bread

Ingredients:

2 cups of whole wheat flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

2 cups shredded zucchini

2 eggs

1/2 cup honey

1/4 cup olive oil

Directions:

Mix wet ingredients with zucchini, then add dry ingredients; stirring just until evenly incorporated. Divide into greased loaf pans ( I use regular bread size and mini loaf pans ~ which is perfect for portion control and gift giving). *Side note: I coat my bread pans with coconut oil and then dust them with whole wheat flour. Bake 50-60 minutes @ 300 degrees. I bake my mini loaves for 40 minutes. Remove bread from pan and let cool on cooling racks.

My recipe for Honey Whole Wheat Zucchini Bread is super easy to make, taste great and freezes well. It's an awesome way to fill the freezer with a healthy snack for a later time. If y'all haven't caught on yet, I'm all about making life easier and more convenient if at all possible. Cooking once for multiple meals or snacks definitely makes my life easier. And knowing my family is eating healthy treats makes it all the better. I hope y'all enjoy this recipe and can use up some of your wonderful bounty of zucchini!

With Love & Hope,
Jennifer