OPTIONAL: 1/2 C chopped nuts and/or 1/2 C currants
Place the grated zucchini in a colander over a bowl or sink. Let stand 10-20 minutes, then squeeze out all the excess moisture.
With an electric mixer at high speed, beat the honey for about 5 minutes, or until white and opaque. Beat in the butter, eggs, and vanilla. Beat several minutes more.
Sift together the dry ingredients
Add the sifted dry ingredients, alternately with the zucchini, to the honey mixture, beginning and ending with the dry (flour/zuke/flour/zuke/flour). Mix just enough to blend after each addition.
Stir in optional nuts and currants last.
Spread into a medium-sized, buttered loaf pan. Bake 35-45 minutes at 350.
I first ate this at Bill and Marge Cleveland's in Tucson, AZ. Marge got this out of a book from their daughter, Karen.
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|Serving Size: 1 Serving (1184g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1108 (44%)|
|Amt Per Serving||% DV|
|Total Fat 123.1g||164 %|
|Saturated Fat 60.1g||301 %|
|Monounsaturated Fat 37.4g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 2298mg||707 %|
|Sodium 2137.4mg||74 %|
|Potassium 2073mg||55 %|
|Total Carbohydrate 272.8g||80 %|
|Dietary Fiber 23.5g||94 %|
|Sugars, other 249.3g|
|Protein 96.8g||138 %|
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Calories per serving: 2517
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