Recipe - Zucchini-Honey Bread

3 cup Allpurpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 tablespoon Ground cinnamon
1 cup Chopped pecans
2 cup Zucchini, shredded
2 Eggs, slighly beaten
1 One half cup Sugar
Three fourths cup Honey
1 cup Vegetable oil
2 teaspoon 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 9x5 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. Posted to EATL Digest by
Pam & KerryAnn Cobb priss@AMARANTH.COM on Jul 6, 1997