This is not a typical cake-like zucchini bread loaded with sugar and fat. More of a bread than a cake, this loaf makes a good accompaniment to any family meal. It also makes a great base for tea or party sandwiches, when topped with cream cheese and cucumbers or peanut butter and sliced bananas.
Makes 1 large loaf.
Ingredients:
- 1/2 c water
- 1/2 c mild honey
- 2 eggs
- 1 c cold milk
- 1 c shredded zucchini (about one medium zucchini)
- 3 c all purpose flour
- 1 1/2 c baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/8 tsp nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground ginger
Directions:
- Preheat oven to 350 degrees F; lightly butter or spray a 9 x 5 x 3 inch loaf pan (8 cups). For easy removable, you may cut a piece of parchment paper for the bottom of the loaf pan, insert it, and butter it lightly.
- In a small saucepan, heat the water and honey just until the honey is dissolved and easily poured. Take off the heat. In a large bowl, beat together the eggs and milk. Add the zucchini and stir. Pour in the honey water and continue to stir well until incorporated.
- In a smaller bowl, blend the flour, soda, salt, cinnamon, allspice, nutmeg, cloves and ginger. Add to the large bowl of wet ingredients, and stir only until there are no more dry bits and the texture is the same throughout.
- Spoon into the prepared pan and even out the top. Place in the center of the oven with plenty of room above for rising. Bake 45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack for at least an hour before slicing and serving.