3 c. all purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
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, if desired; shred enough zucchini to measure 2 cups. Combine zucchini and the remaining ingredients; add to flour mixture, stirring just 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 1 hour and 5 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. Yields 2 loaves.