3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tbsp. ground cinnamon
1 cup chopped pecans (optional)
2 large zucchini
2 eggs, slightly beaten
1 1/2 cups sugar
3/4 cup honey
1 cup vegetable oil
2 tsp. vanilla

Preheat oven to 350°F.

Combine flour, baking powder, baking soda, salt and cinnamon; stir in pecans (if using).

Peel zucchini; shred enough to measure 2 cups.

Combine zucchini and remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into two greased and floured 9x5x3-inch loaf pans.

Bake at 350°F 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.

Makes 2 loaves.

Submitted by: Lena Ritter