Then you can make more zucchini bread in the winter.
I'd also like to share my secret, special recipe, which will be a secret no longer...
MitchaRachia Zucchini Bread (makes 2 loaves)
- 3 cups flour (mix it up - 1 cup of 3 kinds; buckwheat, whole wheat, all-purpose, etc.)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 cup sweetener (I like to use a combination of honey and maple syrup)
- 2 cups shredded zucchini
- 2 eggs
- 1 tsp shredded lemon peel
- 1/2 cup coconut oil (very soft or melted, mix immediately or will clump)
Stir together dry ingredients. In another bowl, beat sweeteners, zucchini, and eggs. Add softened/melted oil and lemon peel, mix well. Slowly stir in flour mixture until combined. Turn into coconut oil greased bread loaf pans. Bake 350 F 55-60 minutes, until knife comes out clean.
Fresh garden goodness in the middle of winter!