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Easy Honey-Sweetened Zucchini Bread Recipe

Easy Honey-Sweetened Zucchini Bread

Welcome to my kitchen! Today, I’m excited to share a delightful recipe that will not only satisfy your sweet tooth but also help you sneak in some healthy veggies. This moist and flavorful bread is perfect for breakfast, a snack, or even dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Bread
  • 1.5 cups grated zucchini squeeze out excess moisture
  • 1/3 cup honey
  • 1/3 cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour or whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup chopped nuts or chocolate chips (optional) for customization

Equipment

  • Grater
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Loaf pan (9x5 inch)
  • Toothpick or cake tester
  • Wire rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C).
  2. Step 2: Grease a 9x5-inch loaf pan with cooking spray or butter.
  3. Step 3: In a large mixing bowl, combine the grated zucchini, honey, vegetable oil, eggs, and vanilla extract. Mix thoroughly.
  4. Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.
  5. Step 5: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. Step 6: If desired, fold in chopped nuts or chocolate chips.
  7. Step 7: Pour the batter into the prepared loaf pan, smoothing the top.
  8. Step 8: Bake for 50-60 minutes, checking for doneness with a toothpick.
  9. Step 9: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store the zucchini bread in an airtight container at room temperature for up to 3 days or freeze it for up to 3 months.