Preheat oven to 425º. Oil an 8 inch cast iron skillet and place in the oven for 15 minutes. If your even takes a very long time to get up to temperature, preheat this skillet longer.

In a medium bowl, combine the zucchini, eggs, honey and melted butter.

In another medium bowl, whist together all of the dry ingredients.

When the skillet is heated up - just below the smoking point - combine the wet and and dry ingredients. The batter can be quite lumpy - do not overmix.

Carefully remove the skillet from the oven, and scrape the batter into it, spreading evenly. It will probably sizzle a bit, which is just want you want.

Bake for about 13 or 14 minutes and check near the center with a wooden skewer for toothpick - it should have only a few moist crumbs sticking to it. If it's not done, return to the oven for another minute or two.

Cut into 8 wedges and serve immediately with plenty of butter.

Store leftovers tiightly wrapped for a day or two.