Zucchini Bread

September is National Honey Month.
 To celebrate, here is a simple, clean recipe which allows the flavor of the honey to really come through.
Buckwheat flour makes for an excellent texture and moist crumb.
 This is a fragrant loaf, and not too sweet.
Zucchini Bread
based on a recipe from
The Backyard Beekeeper's Honey Handbook | Kim Flottum

3 EGGS                                                                  
1 CUP SUNFLOWER OIL
1 CUP HONEY
2 CUPS SHREDDED ZUCCHINI
1 TBSP. VANILLA
2 1/2 CUPS FLOUR
1/2 CUP BUCKWHEAT FLOUR
1 TSP. BAKING SODA
1/2 TSP. BAKING POWDER
1/4 TSP. SALT
1 CUP COARSELY CHOPPED NUTS 
  (WALNUTS OR PECANS)
1 TSP. CINNAMON

Heat oven to 325F.  Grease two 8x4-inch loaf pans.
In large bowl, beat eggs. Mix in oil, zucchini, and vanilla until combined.
In another bowl, sift together flour, baking powder & soda, cinnamon, and salt.
Add zucchini mixture to the dry ingredients, stirring just to combine.
Fold in nuts.  Devide equally into prepared pans.
 Bake for 45 minutes to one hour, until loaves are deep golden and set.