Honey Zucchini Bread
Indulge in the wholesome goodness of Honey Zucchini Bread—a moist, lightly sweetened quick bread that’s perfect for breakfast, snack time, or dessert. Infused with natural honey and warm cinnamon, this tender loaf highlights the fresh, earthy flavor of grated zucchini while keeping it delightfully moist. A touch of brown sugar adds depth, and optional chopped walnuts introduce a delightful crunch for texture enthusiasts. With just 15 minutes of prep time and no need for a mixer, this easy zucchini bread recipe comes together effortlessly. Whether enjoyed warm out of the oven or toasted with a smear of butter, this versatile bake is a crowd-pleaser that’s as nutritious as it is delicious. Perfect for using up a summer zucchini harvest or adding a wholesome touch to your baking lineup, Honey Zucchini Bread will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 cups zucchini, grated
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 2 large eggs
- 0.5 cups honey
- 0.5 cups vegetable oil
- 1 teaspoons vanilla extract
- 0.25 cups brown sugar, packed
- 0.5 cups walnuts, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan or line it with parchment paper.
Grate the zucchini using a box grater. Place it in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
In a separate medium bowl, beat the eggs lightly. Add the honey, vegetable oil, vanilla extract, and brown sugar. Whisk until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a wooden spoon or spatula until just combined. Avoid overmixing.
Fold the grated zucchini into the batter. If using walnuts, fold them in as well.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2697 mg | 117% | |
| Total Carbohydrate | 360.6 g | 131% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 159.7 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 286 mg | 22% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2094 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
