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Zucchini Honey Bread Recipe

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This recipe for Zucchini Honey Bread, by , is from Warnecke Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon (Marvin) Warnecke nee Myers

Category:
Category:

Ingredients:  
Ingredients:  
1 C Shredded Zucchini
1 C Honey
C Vegetable Oil
2 Eggs
2 C All-Purpose Flour
1 C Quick or Old Fashioned Oats, Uncooked
C Chopped Walnuts
4 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon

Directions:
Directions:
Heat oven to 325 F. Grease bottom only of a 9 x 5 inch loaf pan. Combine zucchini, honey, oil, and eggs in a large bowl; mix well. Add combined remaining ingredients, mixing just until dry ingredients are moistened; spoon into prepared pan. Bake at 325 F about one hour; tent bread with foil. Continue baking about 15 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Makes one loaf.

Variation: For Zucchini Honey Muffins, heat oven to 375 F. Fill 18 greased or paper lined medium-sized muffin cups cups full. Bake at 375 F about 20 minutes or until wooden pick inserted in the center comes out clean. Makes 18 muffins.

Personal Notes:
Personal Notes:
Submitted by Richard T Warnecke, Sharon's son.

 

 

 

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