2 c. coarsely grated zucchini, packed
1/2 c. honey
6 tbsp. melted butter
2 eggs
1/2 tsp. vanilla
1 c. unbleached white flour
1 c. whole wheat flour
1/2 tsp. salt
2 1/2 tsp. baking powder
1 tsp. cinnamon

Preheat oven to 350 degrees.

1. Place zucchini in a colander over a bowl or sink. Let stand 10 to 20 minutes, then squeeze out all excess moisture.

2. With an electric mixer at high speed, beat honey for about 5 minutes or until white and opaque. Beat in the butter, eggs and vanilla. Beat several minutes more.

3. Sift or stir together dry ingredients.

4. Add dry ingredients, alternately with the zucchini, the honey mixture, beginning and ending with the dry (flour, zucchini, flour, zucchini, flour). Mix just enough to blend after each addition.

5. Add optional: 1/2 cup chopped walnuts and/or 1/2 cup currants (dried).

6. Spread into buttered loaf pan or muffin cups and bake 35 to 45 minutes (pan) or 20 to 25 minutes (cups).