Go Back
Easy Honey-Sweetened Zucchini Bread Recipe

Easy Honey-Sweetened Zucchini Bread

Welcome to the delightful world of baking, where we explore the irresistible combination of flavors in our Easy Honey-Sweetened Zucchini Bread. This recipe is not just a treat for your taste buds; it’s a wholesome addition to your kitchen repertoire that’s perfect for breakfast, snacks, or even dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Zucchini Bread
  • 1.5 cups grated zucchini about 1 medium zucchini
  • 1 cup all-purpose flour
  • 0.5 cup whole wheat flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cup honey
  • 0.25 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup chopped nuts optional, such as walnuts or pecans

Equipment

  • Loaf Pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Grater
  • Measuring cups and spoons
  • Toothpick or cake tester

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Grease your 9x5-inch loaf pan with butter or cooking spray.
  3. Step 3: In a large bowl, combine the grated zucchini, honey, vegetable oil, eggs, and vanilla extract. Mix well until fully incorporated.
  4. Step 4: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
  5. Step 5: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined.
  6. Step 6: If using, fold in the chopped nuts gently.
  7. Step 7: Pour the batter into your prepared loaf pan and smooth out the top.
  8. Step 8: Bake for 50-60 minutes. Check for doneness with a toothpick.
  9. Step 9: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Store your zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for a week. You can also freeze it for longer storage.