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© Meredith Corporation. All rights reserved. Used with permission.
(2 loaves (28 slices))
Preheat oven to 325°F. Coat the bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans with cooking spray; set aside. In a large bowl stir together flour, baking powder, cinnamon and salt. Make a well in the center of flour mixture; set aside.
In a medium bowl, combine eggs, shredded zucchini, sugar, oil, honey and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). If desired, stir in nuts and raisins. Spoon batter into the prepared loaf pans, spreading evenly. Sprinkle with granola.
Bake for 60 to 70 minutes or until a wooden toothpick inserted near the centers comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking.
Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.