Zucchini Bread

I was trying to think of something that most everybody grows in their garden to post a recipe for since our blog is featuring "garden recipes" this month through August. The one thing I came up with was zucchini, so I thought I would post the recipe for this bread. It is really good, and super moist! It also freezes well. If you grow pumpkins, later in the fall you can make this bread with grated pumpkin in place of the zucchini.

Cream together in a large bowl:

1 cup sugar

3/4 cup honey

3/4 cup oil

Gradually add:

3 eggs (or if you lack eggs, 3 large scoops of mayo)

2 teaspoons vanilla

Beat mixture well with wire whisk. Add to sugar and oil mixture:

3 cups zucchini or pumpkin, grated

In a separate bowl, combine:

1 1/2 cups whole wheat or whole wheat pastry flour,

1 1/2 cups white flour or bread flour

1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

Combine the two mixtures and blend well. Bake for 1 hour, or until toothpick inserted in middle comes out clean.

Bake at 325* in a large, greased angel food cake pan or two greased loaf pans.
Note: We usually use 3 cups white flour or bread flour, and omit the whole wheat or whole wheat pastry flour.