Eating local honey, such as from Novo Bees LLC, offers several health benefits, especially for those with seasonal allergies. Because local honey contains small amounts of pollen from nearby plants, regularly consuming it may help build immunity and reduce allergic reactions over time. It’s also a natural sweetener rich in antioxidants and has antibacterial properties that can support the immune system. Plus, buying local honey supports regional beekeepers and helps sustain healthy bee populations, which are vital for pollinating local crops.

Ingredients

3/4 cup honey (Novo Bees)

1/2 cup olive oil

2 large eggs (La Huertita)

2 tsp vanilla extract

2 cups shredded zucchini

1 tbsp grated lemon rind

3 cups all purpose flour

1 tbsp ground cinnamon

1 tsp salt

2 tsp baking powder

1 tsp baking soda

2 cups blueberries (Novo Bees)

Directions

1. Preheat oven to 325 degrees. Spray 4 mini loaf pans with cooking spray.

2. In a large bowl mix honey, olive oil, eggs, vanilla extract and lemon rind. Beat mixture until well combined. Stir in shredded zucchini.

3. Mix in flour, cinnamon, salt, baking powder and baking soda into zucchini mixture until all flour has been mixed in and there are no white clumps of flour.

4. Gently fold in blueberries. Pour batter evenly into mini loaf pans.

5. Bake for 50 minutes. To test for doneness, insert a toothpick into the center of loaf, toothpick should come out clean.

6. Cool in pans for 10 minutes. Turn pans upside down on wire rack. Bread loafs should come out easily. Cool on wire racks before wrapping to store in refrigerator.

Federal Way resident Vickie Chynoweth published a cookbook called “Well Fed: Easy-to-Follow Recipes.”