Whole Wheat Zucchini Bread

This winter I've been working at baking with whole grains instead of processed.  This is one of the recipes that I've been making lately.  Last summer I grated lots and lots of zucchini from our garden and froze it in two cup portions so I would be able to make zucchini bread all winter. Compared to my previous recipe, this recipe uses half of the oil, half of the sugar (in honey form instead of white sugar), and whole wheat flour instead of white flour.  Surprisingly it is just as good- really!  It's a little less cake like and a little more bread like, but just as delicious.  We eat it for midday snacks with peanut butter on it.  

Whole Wheat Zucchini Bread

3 cups whole wheat flour

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 cup honey

1/2 cup canola oil

3 eggs

2 cups shredded zucchini

In a large mixing bowl combine dry ingredients.  Then add the rest of the ingredients and mix until just moistened.  Pour into 2 greased loaf pans.  Bake at 350 degrees for 40 minutes or until a knife inserted in center comes out clean.  

Enjoy and then let me know what you think!