Traveling Teacups: Zucchini Bread and Honey Butter

This recipe makes two loaves. Freeze one for another time.

3 cups flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup oil
2 ½ cups sugar
3 large eggs, beaten
2 cups grated zucchini
2 teaspoons vanilla extract

Preheat oven to 350ยบ. Grease and flour two 8”x4” pans. Stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.

Combine the oil and sugar in a large bowl and beat until light. Add the eggs, one at a time, beating well after each addition. Stir in the zucchini and vanilla. Add the flour mixture and stir just enough to combine. Pour the batter into the prepared loaf pans.

Bake for about 1 hour or until a toothpick inserted into the center comes out clean. Cool in pans for about 10 minutes. Invert and cool before serving.

Honey Butter

¾ cup butter, softened
½ cup honey

Use a food processor or electric mixer to combine the butter and honey. Refrigerate until firm.