Honey Zucchini Bread
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Honey Zucchini Bread is unbelievably 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 Muffin recipe 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!
- 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:
Prep. Preheat oven to 350 degrees, and prepare one large 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. Stir until just combined.
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.
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.
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:
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:
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.)
Honey Zucchini Bread
- 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
- ** 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.
- 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.
Made this today! I used twice the amount and got 2 big logs out of it. Delicious 😚
Sounds like a great idea, Gisela!
I just made these as muffins. Definitely will make these again.
Oh great! Thanks for letting me know, Brenda!
Delicious!! My first time making Zucchini bread and I’m glad I came across this recipe. Love that it isn’t too sweet!
I’m so glad you found it too! Enjoy!
What size pans for the large loaf and for the 2 smaller loaves?
I use a 1.25 pound loaf pan. If you don’t have one, use a one pound pan and then a smaller mini pan.
Delicious! I’ll cut the brown sugar in half next time, but this was really good!
Can this be made into muffins?
Yes, it sure can!
Really delicious, not too sweet bread perfect with coffee
Thanks so much Alice! 🙂
My husband and I love this zucchini bread! And so do our neighbors! It’s so moist and not too sweet.
Can I substitute butter for the olive oil?
Yes, you can use butter instead of olive oil.
Yum! Made it today. So good! Thank you for a great recipe!
Thank you so much, Denise!
Have you done a gluten free version? I have GF flour, oat flour, almond flour.
Hi Rosie, Gluten free baking is not my specialty. Sorry about that!
I just made two loaves. Very nice bread. I love the ingredients to make a loaf that tastes great.
Thank you for sharing.
Thank you so much, Ann! I’m glad you enjoyed it! 🙂
Made my first time loaf this morning…on the cooling rack…my kitchen smells wonderful…can’t wait to try!
Yay! I hope you enjoy it as much as we do! 🙂
Tried this recipe this morning. It was excellent and easy.
I purchased USA pans recently. I’m so very pleased with these pans. I purchased two 9 x 5” and two 8 x 4”. They are the best and worth the investment. I have been baking for over 45 years and highly recommend these pans. I will be looking for USA muffin pans next.
Hi Jan! I’m so glad you enjoyed the zucchini bread. And yes, I LOVE the pans too. I’ve bought several as well!
I love this recipe and find myself skipping to step 6 when possible!
The BEST step! 🙂
Made a double batch today. Only changes were Splenda brown sugar blend (because my husband is type 2 diabetic) and substituted butter with a tad added olive oil. I did have to bake it for 75 minutes though with my deep narrow loaf pans. It turned delicious and moist, will definitely make again!
yumm! I saving this recipe to make over the weekend.
That’s great, Mariana! Let me know how you like it! 🙂
What alternatives available for honey (when you don’t have any.)
Hi Shija! You can just leave the honey out and add extra brown sugar. Enjoy!
I ❤️ the new addition to your bread collection. This is especially great with your morning coffee!
Coffee and zucchini bread are the best combo!