This recipe is adapted from the kitchen of my friend Toby. In addition to being the mother of several expert zucchini (and berry) pickers, she always knows where to find the best produce, and then turn it into magical and delicious recipes for her beautiful family!
Grease and flour two 8×4-inch loaf pans. Preheat the oven to 325 degrees F. Sift together the flour, salt, baking powder, baking soda, and cinnamon in a small-medium bowl. In a large bowl, beat together the eggs, olive oil, vanilla, and honey. Add the dry ingredients to the wet mixture, and beat well. Stir in the grated zucchini and nuts until well combined, and pour the batter into the prepared pans. Bake for 40-60 minutes or until a tester inserted in the center comes out
clean. Cool the pans on a rack for 20 minutes, and then remove the breads from the pans and allow them to cool completely.
Awesome trick: If you use the same measuring cup to measure out first the olive oil and then the honey, all the honey will slide out easily and none will stick to the sides.
Also: This batter works well for making muffins too. The baking time will go down to about 20-23 minutes.
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