Zucchini-Honey Bread

Each day I go out to my garden and pick 3-5 zucchini that are perfect for zucchini bread. I've shredded some already and started stocking my freezer for the winter months so we can have zucchini bread all year, but I also make sure I use some fresh in my baking and cooking. I am always looking for new recipes to try and I found this zucchini bread recipe in an old Southern Living cookbook. It turned out really good, especially with some mini chocolate chips added!

Zucchini-Honey Bread From Southern Living

3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 T ground cinnamon
1 cup chopped pecans
2 cups shredded zucchini
2 eggs, slightly beaten
1 1/2 cups sugar
3/4 cup honey
1 cup vegetable oil
2 tsp vanilla extract

Combine first 5 ingredients; stir in pecans. Combine zucchini and remaining ingredients in separate bowl; add to flour mixture, stirring just until dry ingredients are moistened.

Spoon batter into 2 greased and floured 9x5 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 rack.