Honey Whole Wheat Zucchini Bread

I'm trying to use up some zucchini, as its at its peak production in the garden right now, so I've been looking for new recipes to try. I've been wanting to try the Heavenly Homemakers recipe for honey whole wheat zucchini bread for awhile. So I gave it a go the other morning. This is very good! I love that it uses all whole wheat flour and honey for sweetener, rather than sugar. I'll definitely make this again. I'm really wishing I had a grain mill right now so that I could sprout some wheat and use sprouted flour to make this bread, or soak it or something. I'm really trying to get more into the traditional methods of preparing things, but I just made this recipe as-is. Its still a much healthier version than my normal zucchini bread, so that's an improvement. You can make this recipe into loaves of bread, or into muffins... I've included both below from the Heavenly Homemakders site.

Whole Wheat and Honey Zucchini Bread

3 cups whole wheat flour
2 t. cinnamon
1 t. baking soda
1/2 t. sea salt
1/2 t. nutmeg
1/2 t. baking powder
1 cup honey
2 cups shredded zucchini (I use my food processor to shred zucchini, skin and all)
1/2 cup melted butter
2 eggs

In a large mixing bowl (I used my stand mixer) combine flour, cinnamon, baking soda, sea salt, nutmeg and baking powder. Stir in honey, zucchini, eggs and melted butter. Mix ingredients until dry ingredients are moistened. Pour into two well buttered loaf pans. Bake at 350° for 45-60 minutes or until a toothpick inserted in the middle comes out clean.

Whole Wheat and Honey Zucchini Muffins

Prepare as above, except scoop dough into 24 paper-lined muffin tins. Bake at 400° for 20 minutes.