Whole Wheat Zucchini Bread
I took an old favorite and juiced it up to make it more nutritious. I like to use the huge zucchini that didn’t get picked on time, as long as it’s still green and healthy.
Preheat the oven to 350 degrees F (175 degrees C).
Grease three 8×4 inch loaf pans and set aside.
In a large bowl whisk together the eggs honey brown sugar oil and vanilla.
Combine the whole wheat flour all-purpose flour cinnamon baking powder baking soda and salt; stir into the wet ingredients until moistened.
Gently stir in the zucchini and walnuts until evenly distributed.
Divide batter evenly between the prepared pans.
Bake for 50 to 60 minutes in the preheated oven or until a knife inserted into the crown comes out clean.
Cool in the pan until cool enough to touch then turn out onto a wire rack to cool completely.
Wrap in plastic wrap or store in a plastic bag when cool.