Zucchini Harvest Bread

A hearty breakfast treat you'll feel good to serve your family. Try zucchini harvest bread warmed with honey butter "Delicious!"

Ingredients

1 1/2 cups shredded zucchini (2 medium)
1 1/2 cups grated carrots (3 medium)
3/4 cup finely chopped dried dates
1 1/2 cups sugar
2/3 cup oil
1/4 cup water
4 eggs
1 1/2 cups of whole wheat flour
1 1/2 cups all-purpose flour)
(or you can use 3 cups of just all-purpose flour)
2 tps. baking soda
1 1/2 tsp. cinnamon
1/4 tsp ground cloves
1 tsp. salt
1 cup coarsely chopped pecans or walnuts(optional)

Pre-heat oven at 350. Grease bottoms of two loaf pans, set aside. In a large bowl, mix zucchini, carrots, dates, sugar, oil, water, and eggs with a whisk. In a separate bowl combine dry ingredients flour(s), soda, spices, and salt. Stir dry ingredients into zucchini mixture until combined, fold in nuts (opitional).

Divide batter into the loaf pans, bake for 1 hour to 1 hour 30 minutes or until toothpick comes out clean. Cool for 10 minutes on a wire rack before loosening and removing loafs from pans. Cool completely, about an hour. Loaves will serve about 8-10 each, top with butter or honey or both. Enjoy!

Note: To make honey butter simply mix well 2-4 tablespoons honey and 1/2 cup butter.

Return to Quick Breads

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