Breads and Muffins Recipes
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Honey Zucchini Bread isunbelievably moist thanks to shredded zucchini and olive oil. The taste is out of this world with the addition of honey and cinnamon – and will soon be your new favorite zucchini bread!
Try my Easy Banana Bread recipe next!
Best Zucchini Bread
While we don’t have zucchini in our small garden, I know that many of you do. There is always the question about how to use this veggie in various recipes. Should we grill them, use them in turkey zucchini meatballs, or use them in baking?
While I love my mom’s Chocolate Zucchini Muffinrecipe and my Chocolate Chip Zucchini Muffins, I really love this one too! It’s a little bit different and has the BEST taste.
How This Recipe Compares:
- Makes one large loaf (instead of muffins).
- Uses olive oil instead of butter or canola oil.
- Incorporates some honey and cinnamon to sweeten it.
- And of course, contains LOTS of zucchini!
Ingredients Needed:
- Eggs – You’ll need two large eggs.
- Olive Oil – I love the distinct, lovely flavor this gives to zucchini bread.
- Brown Sugar PLUS Honey – Use a combo of sweetener to make this so YUMMY.
- Vanilla – Of course!
- Zucchini – I used a chopper to shred enough zucchini to fill a 2-cup measuring cup
- Flour – All-purpose flour makes this a lighter bread.
- Salt, Baking Soda, and Baking Powder – You need all of these!
- Cinnamon – One of my favorite spices and gives this that fall flavor that I crave.
How to make Honey Zucchini Bread:
Step 1
Prep. Preheat oven to 350 degrees, and prepare one large loaf pan with baking spray.
Step 2
Shred zucchini. Use a chopper, food processor,
or box grater to shred the zucchini. Leave the skins on!
Step 3
Make batter. Combine the wet ingredients – the eggs, olive oil, brown sugar, honey, vanilla, and shredded zucchini. Then add the dry ingredients – the flour, salt, baking soda, baking powder, and cinnamon. Stir until just combined.
Step 4
Add to pan. Pour the batter into the prepared (greased) loaf pan
. Use a spatula to evenly smooth batter to all sides of the pan.
Step 5
Bake. Bake the zucchini bread for approximately 45-50 minutes, or until the center is done after testing with a toothpick.
Since all ovens bake differently, the baking time could vary.
Step 6
Cool. Let the bread sit in the pan for about 5-10 minutes, and then remove to a cooling rack. Slice and ENJOY!
NOTE: The batter will be thick. The zucchini will help to lighten it during the baking process.
More Zucchini Recipes:
- Grilled Italian Zucchini Fritters
- Pesto Vegetable Pasta
- Chocolate Banana Zucchini Bread
Should I dry the zucchini?
No, the shredded zucchini should NOT be dried for this recipe. The moisture helps make this bread super moist. When I bake with zucchini, I don’t dry it. When I cook with it, I occasionally do.
How do you know when zucchini bread is done?
There are two things I usually do to determine if the bread is done. One, I push down slightly in the center of the loaf, and if it’s jiggly, I bake it longer. And two, I use a toothpick and insert it in the loaf (a couple of different places) to see if it comes out clean. If it’s wet, then leave the bread in for longer. Just be careful to avoid over-baking.
Confession: My fam likes quick bread to be slightly “gooey” in the center. SO…I usually take the bread out of the oven when the toothpick comes out slightly wet. But you do you!
Other Quick Breads:
- Cinnamon Swirl Banana Bread
- Chocolate Pumpkin Bread
- Pumpkin Cream Cheese Bread
Kitchen Tools Used: (affiliate links)
- Box Grater
- Glass Mixing Bowls
- USA loaf pan (If you don’t have a large pan like this one, make two smaller ones.)
Pleaselet me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me onPinterest, and catch me onInstagram.
xoxo ~Sue
Honey Zucchini Bread
Honey Zucchini Breadisunbelievably moist thanks to shredded zucchini and olive oil. The taste is out of this world with the addition of honey and cinnamon – and will soon be your new favorite zucchini bread!
4.73 from 48 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 8 thick slices
Calories: 401kcal
Author: Sue Ringsdorf
Ingredients
- 2 large eggs
- 2/3 cup olive oil
- 2/3 cup brown sugar
- 1/3 cup raw honey
- 2 teaspoons vanilla
- 2 cups shredded zucchini – leave skins on
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons cinnamon
Instructions
** This recipe makes one large loaf or two smaller ones. I've found that making smaller ones is often easier to get the center done.
Prep. Preheat oven to 350 degrees. Prepare a loaf pan with baking spray.
Shred zucchini. Use a chopper, food processor,or box grater to shred the zucchini. Leave the skins on!
Make batter.Combine the wet ingredients – the eggs, olive oil, brown sugar, honey, vanilla, and shredded zucchini. Then add the dry ingredients – the flour, salt, baking soda, baking powder, and cinnamon.
Add to pan.Pour the batter into the prepared (greased) loaf pan.
Bake.Bake the zucchini bread for approximately 45-50 minutes, or until the center is done after testing with a toothpick.
Cool.Let the bread sit in the pan for about 5-10 minutes, and then remove to a cooling rack.
Notes
- The shredded zucchini should NOT be dried for this recipe. The high water content helps make this bread super moist.
- This bread freezes well up to three months.
Nutrition
Calories: 401kcal | Carbohydrates: 55g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 455mg | Potassium: 217mg | Fiber: 1g | Sugar: 30g | Vitamin A: 131IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 2mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!
