Joan came by with a humongous zucchini from her prolific garden. She handed it to me and said dryly, “There’s always one that gets away.”

I’ve known Joan for almost 25 years and I think she gives me a humongous zucchini every year. (Make that several zucchinis!)

You don’t see me.

As long as I’ve known Joan she never arrives at my house empty handed, not that I expect anything…but I always feel like she is really glad to see me. Now, that’s hospitality!

Joan’s zucchini bread — great on the porch for breakfast in the summer.

Joan’s Zucchini Bread
The honey gives it a unique flavor and makes it really moist.

• 4 eggs
• 1 cup oil
• 2 cups sugar
• 2 cups grated zucchini, peeled no need to remove seeds
• 2 teaspoon vanilla
• 3/4 cup honey

Combine dry ingredients (or sift if you wish)

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoon cinnamon
• 1-1/2 cup chopped nuts, optional

My friend Joan.

Add dry ingredients to zucchini mixture. Fold in nuts. Grease two loaf pans. Bake at 325 for 1 hour or until done (watch the time according to your oven).