Ingredients

• 3 large eggs
• 1 cup vegetable oil, plus more for greasing the pans
• 1 cup sugar
• 1 teaspoon vanilla
• 2 cups shredded zucchini (from about 1 medium zucchini)
• 1 tablespoon grated lemon zest
• 2 cups all-purpose flour (see Cook's Note)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 1 teaspoon ground cinnamon
• Honey Lemon Butter, recipe follows
• 4 ounces unsalted butter, softened
• 1 tablespoon honey
• 1 tablespoon grated lemon zest

Instructions

1. Special equipment: two 9- by- 5-inch loaf pans
2. Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In large bowl beat together the eggs, oil, sugar and vanilla. Slowly add zucchini. Add lemon zest and mix thoroughly.
3. In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt. Slowly add zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter.
4. In a small bowl, combine the butter, honey and lemon zest and mix together well.