This zucchini bread 100 days of real food is naturally sweetened, made with whole wheat flour, and packed with moisture from fresh zucchini.

Scale

3 cups whole wheat flour

1 tablespoon cinnamon

1 and one half teaspoons baking soda

One quarter teaspoon baking powder

One half teaspoon salt

3 eggs

Three quarters cup olive oil

One half cup honey

1 teaspoon vanilla

3 cups grated zucchini

1 cup chopped nuts (optional)

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Preheat oven to 325 F. In a large bowl, mix all dry ingredients.

Make a well in the center and add eggs, oil, honey, and vanilla. Stir until just combined.

Fold in grated zucchini and nuts.

Pour into greased muffin tins or loaf pans.

Bake 25 minutes for muffins, 30 minutes for small loaves, or 50 minutes for large loaves.

Check doneness with a toothpick. Let cool before slicing.

Do not overmix the batter. Let the bread cool before slicing for best texture. You can swap olive oil with any mild vegetable oil if needed.