Zucchini Bread with Lemon Honey Butter

We are approaching the time of year when I always have more zucchini than I know what to do with.  This recipe is a great way to use some of it up.

3 large eggs

1 cup vegetable oil

1 cup sugar

1 tsp vanilla

2 cups shredded zucchini (about 1 medium)

1 Tbsp grated lemon zest

2 cups all-purpose flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

Lemon Honey Butter:  

4 oz butter, softened

1 Tbsp honey

1 Tbsp grated lemon zest