Zucchini Bread

I've been trying to collect recipes that are more "whole food recipes."  I don't mind cooking things from scratch, but I never know what to cook.  Where do you start?  Well, I learned how to do it.  You start with one thing at a time.  Matt makes salsa, spaghetti, red beans and rice, and a few other things he is really good at.  And I make Alfredo sauce, and I am a pretty good baker.  We've been trying to make our food choices more and more healthy.   My sister showed me a website called "100 Days of Real Food".  So I'm going to start with a couple that look great.


INGREDIENTS:

3 cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
1 tablespoon cinnamon
1 ½ teaspoons baking soda
¼ teaspoon baking powder
1 teaspoon salt
3 eggs
¾ cup oil (I used coconut oil)
¾ cup honey
1 teaspoon vanilla
3 cups grated zucchini
1 cup chopped nuts (optional – I have tried both pecans and almonds, although walnuts would be good too)
DIRECTIONS:

Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
Blend the dry ingredients.
Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.
If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans.
For one larger loaf pan bake for 50 – 60 minutes.
For muffins bake for 15 – 20 minutes.
Enjoy and don’t forget to freeze the leftovers!