Honey Butter Zucchini Bread

Yield

2 - 9x5 inch loaves

30

60

3 cups: self-rising flour

1 tablespoon: ground cinnamon

1/2 teaspoon: ground nutmeg

1 teaspoon: salt

3: eggs

1 2/3 cups: white sugar

1/2 cup: vegetable oil

1/2 cup: melted butter

1/2 cup: honey

2 tablespoons: vanilla extract

3 cups: grated unpeeled zucchini

1 cup: chopped walnuts

1/2 cup: flaked coconut

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended. Set aside.

Whisk eggs, sugar, oil, butter, honey, and vanilla together in a large bowl. Stir in zucchini, walnuts, and coconut. Add the flour mixture and stir until well combined. Divide the batter between the prepared loaf pans.

Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely. Store loaves overnight in plastic bags for best flavor.

Calories: 266 kcal

Carbohydrates: 33.4 g

Cholesterol: 37 mg

Fat: 13.7 g

Fiber: 1.4 g

Protein: 3.5 g

Sodium: 334 mg