Whole Wheat Zucchini Bread

If you have a home garden, right about now is the time when you have an abundance of zucchini. I have just two zucchini plants and every day I go out and pick one or two zucchini. I skipped a day or two of checking, and suddenly I have several VERY large zucchini.

When zucchini gets to be really big, about the only thing it's good for is shredding and putting into baked goods. I have all kinds of recipies for zucchini muffins, cake and breads, but I tried a different one today, and it was incredible. I found the original recipe on www.lemonbasilpdx.com, but I changed it a bit.

This bread is delicious, moist, sweet. It's really almost too good. I'm having trouble not devouring the whole loaf!

Delicious Citrus Zest Zucchini Bread

Preheat oven to 325.

Beat together:

3 Eggs
1/2 cup olive oil
1/4 cup melted butter
1/2 cup real maple syrup (not pancake syrup!)
1/4 cup honey
1/4 cup agave nectar
Zest and Juice of 1 Lemon
Zest of an orange

Add in:

2 1/2 cups Whole Wheat Flour
1/2 tsp Salt
2 tsp Cinnamon
1 tsp Baking Soda
1/2 tsp Baking Powder

Stir in:

3 cups well packed Shredded Zucchini

Pour batter into two greased 9 inch loaf pans. Bake 45-50 minutes or a tester comes out clean. Enjoy!