-posted by Jayne

If you have a zucchini plant in your garden, chances are... you have too much zucchini in your life. You can only give so much of it away because your neighbors are likely having the same conundrum.  Too much zucchini... lots of honey?  Make a honey zucchini bread with honey!  I found this recipe in my New York Times cooking app (my favorite!).  It was a hit, even with my kids!

INGREDIENTS

2 cups unbleached all-purpose flour
1 cup whole-wheat flour
1 tablespoon baking powder
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon allspice
1 teaspoon ground cinnamon
 Salt to taste if desired
3 eggs
1 cup safflower, corn or peanut oil (I used canola because it was all I had)
1 cup honey
2 cups grated zucchini, about 3/4 pounds whole
1 cup chopped pecans or walnuts (optional- I left them out since I knew my kids wouldn't like it)

PREPARATION

Heat oven to 325 degrees.
Sift flours, baking powder, ginger, nutmeg, allspice, cinnamon and salt into mixing bowl. Beat eggs in another mixing bowl and add oil and honey. Fold in zucchini.
Fold zucchini mixture into flour mixture. Blend well. Stir in nuts.
Lightly oil 2 loaf pans, each measuring 8 1/2 by 4 1/2 by 2 1/2 inches. Divide batter between them. Place loaves in oven and bake 1 hour. Let cool briefly before removing from pan.