Whole Wheat Zucchini Bread (or Muffins)

We've been harvesting zucchini from the garden and that means it's time to make zucchini bread!  I came across a new recipe from 100 Days of Real Food that only uses honey and no sugar.  I decided to give it a try and was pleasantly surprised! 

One little tip: I've found that any baked good with whole wheat flour tastes better (lighter, fluffier) if I grind the wheat and use it immediately instead of using pre-ground wheat... even if it's only been sitting in my fridge for a few days.

Whole Wheat Zucchini Bread (of Muffins)

3 cups whole wheat flour
1 Tbsp cinnamon
1 1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
3 eggs
3/4 cup coconut oil (liquified)
1/2 cup honey
1 tsp vanilla
3 cups grated zucchini
1 cup chopped nuts (optional)

1. Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
2. Blend the dry ingredients.
3. Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
4. Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.
   - If using smaller pans bake for 30 – 40 minutes.
   - For one larger loaf pan bake for 50 – 60 minutes.
   - For muffins bake for 15 - 20 minutes.