1 c. flour
2 c. stone-ground whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. pumpkin pie spice
1 c. granulated sugar
1/2 c. clover honey
2 lg. eggs
1 1/4 c. mayonnaise
1/4 c. water
2 c. grated unpeeled zucchini, packed
1/2 c. grated unpeeled carrots, packed
1 tsp. vanilla
3/4 c. dark raisins
1/2 c. chopped walnuts

HONEY CINNAMON BUTTER:

1/2 c. soft butter
4 tbsp. honey
1/2 tsp. cinnamon

In large bowl, mix together flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, pumpkin pie spice and sugar. Add the honey, eggs, mayonnaise and water; beat well. Stir in zucchini, carrots, vanilla, raisins and walnuts.

Butter and flour 8 miniature loaf pans. Preheat oven to 350 degrees. Pour batter evenly into loaf pans. Put pans on a cookie sheet or flat pan and bake approximately 35 minutes.

For honey cinnamon butter - mix together the butter, honey and cinnamon; blend until smooth.

Wrap loaves individually in plastic wrap. Put 2 loaves in a small calico-lined basket with a small container of honey cinnamon butter. The loaves also freeze well.

Makes 8 loaves.