Maple Honey Zucchini Bread
Whole wheat zucchini bread sweetened with honey and maple syrup.
Servings 12
Cost 5
Ingredients
- 1 ⅔ cups zucchini (I used the weight, volume is an estimate) peeled and grated (240 grams)
- 2 large eggs well beaten (95 grams)
- ⅓ cup olive oil, extra virgin or any oil you like
- ⅓ cup honey, kind of a "generous" ⅓ cup (120 grams)
- ⅓ cup maple syrup (110 grams)
- 1 teaspoon vanilla extract
- 2 cups whole wheat pastry flour 240 grams, weigh or be sure to aerate well and spoon into cups
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ cup chopped walnuts (Feel free to use less)
- ⅛ teaspoon each orange and lemon zest optional
Instructions
- Preheat oven to 350 degrees F. Grease an 8 ½ by 4 ½ inch loaf pan and line with a strip of parchment paper.
- Peel and grate the zucchini into a colander. Set it over a bowl, press down with another bowl and allow it to drain for 10 minutes. My zucchini only released about 1 tablespoon of water, so it may vary.
- Whisk together eggs, oil, honey, maple syrup and vanilla. Stir in the zucchini.
- Mix the flour, cinnamon, salt, baking powder and baking soda together in a second bowl. Add flour mixture to zucchini mixture and stir until blended. Stir in the nuts and zests (if using).
- Pour batter into pan and bake for 60 minutes or until toothpick inserted comes out clean. Let cool for about 10 minutes in the pan, then remove from the pan and let cool completely.
