Zucchini Walnut Bread with Honey Butter
Yield: 8 servings

1 package 1-2-3 Gluten Free Marvelous Muffin & Quickbread Mix
½ cup unsalted butter, softened
2 large eggs, room temperature
1 teaspoon ground cinnamon
2 cups shredded zucchini
1/3 cup walnuts
1/2 stick butter, room temperature
2 tablespoons honey

1. Preheat oven to 350 degrees F. Spray a loaf pan with non-stick spray.
2. In the bowl of a standing mixer, combine 1-2-3 Gluten Free Marvelous Muffin & Quickbread Mix, unsalted butter, eggs, cinnamon and zucchini. Mix until fully incorporated.
3. Gently fold in walnuts.
4. Pour batter into prepared loaf pan and bake for 50 to 60 minutes until a toothpick inserted comes out clean.
5. To make the honey butter, stir together ½ stick butter and honey until the texture is smooth and creamy. It is easiest to do this in a standing mixer. Scoop butter into a serving container and chill in the refrigerator for about 20 minutes before serving.
6. Slice the bread and serve hot out of the oven with the honey butter.