Honey-Zucchini Bread

Lock your car doors! Its zucchini season and if you haven't grown zucchini in your garden spot, your friends who did will be glad to fill that void. We use about 6 zucchini a year, so instead of planting, I wait for the generosity of others who are anxious to share their abundance.
This year I tried a new recipe for Zucchini Bread that I was pleased with. It is quick to make and quick to be eaten! The recipe (from Better Homes and Gardens Fall Baking) calls for honey. When I started the recipe I realized the honey jar was very low, but there's always a substitution. This substitution was one I'd been wanting to try - Agave (pronounced ah-GAH-vay).

 
Agave, also called agave nectar or agave syrup, is produced from a plant that grows in Mexico and southwestern U.S.  The plant looks similar to the yucca plant with spiky leaves; tequila is also made from this plant. It is sweeter than sugar and honey and has about 60 calories per tablespoon, compared to sugar's 40 calories per tablespoon. Some sources suggest substituting same amounts, some suggest using a little less agave than the honey called for.
I made the recipe once with agave and later with honey. I used the same measurement of the sweetener for each preparation. The loaves made with agave do taste a little sweeter.

Honey-Zucchini Bread                       

3 cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoon ground cinnamon
1 teaspoon salt
2 eggs, lightly beaten
2 ½ cups coarsely shredded, unpeeled zucchini
1 ½ cups sugar
1 cup vegetable oil
½ cup honey (or agave)
1 cup chopped walnuts or pecans (optional)
½ cup granola

1. Preheat oven to 325 degrees F. Grease the bottom and ½ inch up on the sides of two 8x4x2-inch loaf pans, set aside. In a large bowl stir together flour, baking powder, cinnamon and salt. Make a well in the center of this flour mixture and set aside.
2. In a medium bowl combine eggs, shredded zucchini, sugar, oil, honey (or agave), and vanilla. Add this mixture all at once to the flour mixture. Stir until moistened, batter should be lumpy. Add nuts if desired. Spoon batter into prepared loaf pans, spreading evenly. Sprinkle with granola.
3. Bake for 60-70 minutes or until wooden toothpick inserted in center comes out clean. If necessary to prevent overgrowing, cover loosely with foil for the last 15 minutes of baking.
4. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely. Wrap and store overnight before slicing, or freeze for serving later.