3 c All-purpose flour
1 ts Baking powder
1 ts Baking soda
1 ts Salt
1 tb Ground cinnamon
1 c Chopped pecans
2 c Zucchini, shredded
2 Eggs, slighly beaten
1 1/2 c Sugar
3/4 c Honey
1 c Vegetable oil
2 ts Vanilla extract
Combine first 5 ingredents; stir in pecans. Combine zucchini and remaining
ingredients; add to flour mixture, stirring just until dry ingredients are
moistened. Spoon batter into 2 greased and floured 9×5 inch baking
loafpans. Bake at 350 for 1 hour and 5 minutes or until wooden toothpick
inserted in center comes out clean. Cool in pan 10 minutes; remove from
pans and let cool on wire racks. Makes 2 loaves.
Yields
1 Servings