3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tbsp. ground cinnamon
1 c. chopped pecans
2 lg. zucchini
2 eggs, slightly beaten
1 1/2 c. sugar
3/4 c. honey
1 c. vegetable oil
2 tsp. vanilla extract

Combine first 5 ingredients, stir in pecans. Peel zucchini, shred enough zucchini to measure 2 cups. Combine zucchini and remaining ingredients, add to flour mixture, stirring until dry ingredients are moistened. Spoon batter into 2 greased and floured 9 x 5 x 3 inch loaf pans. Bake at 350 degrees for 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans and let cool on wire racks.